A great side dish with an exciting twist: Miso Roasted Cauliflower! An entire head of cauliflower is roasted at high heat then tossed with an Asian-inspired glaze right at the end. The combination of salty miso paste, sweet maple syrup, and nutty sesame oil create an irresistible flavor combination. Salty. Sweet. Aromatic. A family favorite that combines the mild, neutral flavor of cauliflower with a miso-based glaze. YUM!
What is Miso Roasted Cauliflower?
Miso Roasted Cauliflower is a twist on a classic side dish. Regular roasted cauliflower is drizzled with an easy miso glaze in the last 5 minutes of cooking. All the browned bits and caramelized cauliflower soak up every bit of the simple glaze. Delicious, healthy, and so easy!
While I love roasted cauliflower as a side dish, it can be rather boring at times. Adding a glaze made with miso paste, maple syrup, and toasted sesame oil adds a BIG punch of flavor. The combination adds richness and complexity.
Fortunately, the cooking method is simple and straightforward. The cauliflower and garlic is roasted on a rimmed baking sheet on high heat, as per usual. But in this variation, a simple glaze is mixed together in a bowl and added at the end.
The hardest part will be breaking down a whole cauliflower into same-sized pieces. And although the cooking time is long, it’s most hands off.
A great side dish with depth of flavor. Miso Roasted Cauliflower is also gluten-free and dairy-free. Making it a perfect dish for your holiday table or any family meal.
What is Miso Paste?
Miso paste is Japanese fermented soybean paste. A pantry staple that’s naturally vegan, the flavor profile is salty and savory. And FULL of umami flavor!
At the grocery store, there are different kinds of Miso paste. The color and flavor depends on how long it’s been fermented. Generally, the longer it’s been fermented, the darker the color and deeper the flavor.
For this roasted cauliflower recipe, I recommend White Miso paste, also called Shiro Miso. It is mild and sweet. You can also use Red Miso, which is darker in color and deeper in flavor, but I would recommend using less.
Ingredients:
- Cauliflower. Cauliflower florets are mild and neutral-tasting. When roasted at high heat, the florets caramelize beautifully. Look for a head of cauliflower that is white and firm with no bruising. You can also use pre-cut bagged cauliflower pieces.
- Garlic. The recipe calls for an entire head of garlic! Roasted at high heat in olive oil, the garlic cloves turn golden and caramelized; the final flavor is sweet and delicious.
- Olive oil. Adds lots of flavor and helps the cauliflower to brown. *Swap with any neutral oil like avocado oil or grapeseed oil if you prefer.
- Miso Paste. Salty, umami-rich Miso adds TONS of flavor! I recommend the mild sweet flavor of White Miso Paste also called Shiro Miso Paste. *Do not use low sodium miso paste, as it will not taste the same.
- Maple Syrup. The sweetness balances the salty, savory flavor of Miso. When reduced, the glaze becomes thick and syrupy.
- Sesame Oil. A little bit adds so much nutty fragrance!
- Italian Parsley + Green Onion. Optional garnish. Adds herby freshness and flavor.
- Sesame seeds. Optional garnish. Sprinkle all over for a nutty garnish.
How to make Roasted Cauliflower with Miso Glaze:
- Prep cauliflower. Using a sharp knife, cut cauliflower into same-sized pieces. Spread out the chunks of cauliflower on a rimmed sheet pan. Add garlic cloves. Drizzle with olive oil and lightly season with salt and pepper. Toss together, using your hands, until the florets are well coated with the oil, salt, and pepper. Arrange into an even layer, making sure there is space in between the cauliflower pieces.
- Roast. Roast the cauliflower florets at 425F/215C until soft and golden brown with charred edges here and there, about 25-30 minutes.
- Make miso glaze. In a small bowl, add the ingredients for the Miso glaze. Mix together until there are no lumps and set aside.
- Add miso glaze. Drizzle the Miso glaze all over the richly browned florets. Toss the cauliflower with the miso mixture, using a metal spatula to scrape up the bits. Roast for another 5 minutes until the glaze becomes caramelized and bubbly.
- Enjoy. Transfer to a serving platter. Make sure to scrape up all the browned bits! Garnish with parsley, green onion, and sesame seeds. Eat immediately and enjoy!
Watch how to make it:
PRO Tips:
- Use a heavy-duty rimmed sheet pan. To make sure your baking tray does not buckle at high heat, use a large, heavy-duty, rimmed baking tray. A large surface area will ensure proper browning!
- Don’t crowd the cauliflower! To roast the veggies properly, make sure the cauliflower pieces are not too crowded. Otherwise, they will steam. Give the cauliflower room to breath. Then the magic of browning and caramelization is sure to happen!
- Add Miso Glaze immediately. After removing the roasted cauliflower from the oven, add the glaze immediately while it’s still hot. That way, the vegetables will absorb all those delicious flavors.
Serve with:
Since Miso is salty and savory, I suggest serving it with mains that are bright, punchy, and fresh. Some suggestions:
FAQ:
How do I store Miso?
Miso Paste keeps best in the fridge. As a fermented food product, Miso continues to change in color, flavor, and texture. Warmer weather will quicken the fermentation process. Once opened, make sure to keep the Miso tightly wrapped. That way, it won’t dry out.
More recipes with Miso:
Easy Miso Roasted Cauliflower Recipe
Equipment
- 13 x 18" sheet pan
Ingredients
Roasted Cauliflower:
- 1 head (large) cauliflower
- 1/4 cup olive oil
- 1 head garlic
- salt and pepper
Miso Glaze:
- 1 Tbsp white miso (also called Shiro Miso)
- 1 Tbsp sesame oil
- 2 Tbsp maple syrup
Optional garnishes:
- 1 Tbsp flat leaf parsley, chopped
- 1 green onion, chopped
- 1 tsp roasted sesame seeds
Instructions
- Preheat oven. Turn on the oven and preheat to 425F/215C.
- Prep cauliflower. Using a sharp knife, cut cauliflower into same-sized pieces. Spread out the chunks of cauliflower on a rimmed sheet pan. Add peeled garlic cloves. Drizzle everything with olive oil and lightly season with salt and pepper. Toss together, using your hands, until the florets are well coated with the oil, salt, and pepper. Arrange into an even layer, making sure there is space in between the cauliflower pieces.
- Roast. Roast the cauliflower florets at 425F/215C until soft and golden brown with charred edges here and there, about 25-30 minutes.
- Make miso glaze. While the cauliflower roasts, make the miso glaze. In a small bowl, add the ingredients for the Miso glaze. Mix together until there are no lumps and set aside.
- Add miso glaze. Drizzle the Miso glaze all over the richly browned florets. Toss the cauliflower with the miso mixture, using a metal spatula to scrape up the bits. Roast for another 5 minutes until the glaze becomes caramelized and bubbly.
- Enjoy. Transfer to a serving platter. Make sure to scrape up all the browned bits! Garnish with parsley, green onion, and sesame seeds. Eat immediately and enjoy!
Video
Notes
- Use a heavy-duty sheet pan. To make sure your sheet pan does not buckle at high heat, use a large, heavy-duty, rimmed sheet pan. A large surface area will ensure proper browning!
- Don’t crowd the cauliflower! To roast the veggies properly, make sure the cauliflower is not too crowded. Otherwise, they will steam. Give the cauliflower room to breath. Then the magic of browning and caramelization is sure to happen!
- Add Miso Glaze immediately. After removing the roasted cauliflower from the oven, add the glaze immediately while it’s still hot. That way, the vegetables will absorb all those delicious flavors.
