An easy twist on a classic side, make Roasted Miso Cauliflower your favorite new dinnertime vegetable!
When I first learned how to cook, sheet pan roasted veggies became an easy favorite.
Delicious, healthy, and so fast to put together!
I’ve made so many different variations of sheet pan veggies over the years and this one — with a savory-salty Miso glaze is especially delicious!
- Cauliflower. Neutral cauliflower caramelizes when roasted at high heat. Nutty, earthy, and rich tasting — the texture is meaty and satisfying.
- Garlic. The recipe calls for an entire head of garlic! Roasted at high heat in olive oil, the garlic cloves become slightly sweet and so delicious!
- Miso Paste. Salty, umami-rich Miso adds TONS of flavor!
- 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!
What is Miso Paste?
Miso 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, you’ll likely find different kinds of Miso. Depending on the length of fermentation, Miso can range from White (shiro) to Red. The darker the color, the longer it’s been fermented.
What kind of Miso Paste should I use?
For this recipe, I recommend white or Shiro Miso paste. Mild and sweet, this miso paste is lightly fermented and perfectly balanced.
However, I do not recommend Low Sodium Miso paste! The taste won’t be the same.
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.
How to Make Miso Roasted Cauliflower:
- Cut cauliflower into same-sized florets. Spread out on a sheet pan. Add garlic cloves. Drizzle with olive oil and lightly season with salt and pepper. Mix thoroughly with hands, on the sheet pan.
- Roast at 425F/215C until soft with charred edges here and there, about 25-30 minutes.
- In a small bowl, mix the ingredients for the Miso glaze.
- Drizzle Miso Glaze all over the roasted cauliflower. Mix with a spatula. Roast for another 5 minutes. Garnish with parsley, green onion, and sesame seeds. Eat immediately and enjoy!
What can I serve with Miso Roasted Cauliflower?
Since Miso is salty and savory, I suggest serving with food items that are bright, punchy, and fresh. Some suggestions:
For a vegetarian meal, serve alongside:
Roasted Miso Cauliflower
- 13 x 18" sheet pan
- 1 head (large) cauliflower
- 1/4 cup olive oil
- 1 head garlic
- salt and pepper
- 1 Tbsp white miso (also called Shiro Miso)
- 1 Tbsp sesame oil
- 2 Tbsp maple syrup
- 1 Tbsp flat leaf parsley, chopped
- 1 green onion, chopped
- 1 tsp roasted sesame seeds
- Preheat oven to 425F/215C.
- Cut cauliflower into same-sized florets. Spread out on a sheet pan. Peel garlic and add to the sheet pan. Drizzle with olive oil and lightly season with salt and pepper. Mix thoroughly with hands, on the sheet pan. Roast until mostly soft with charred edges here and there, about 25-30 minutes.
- While the cauliflower roasts, make the miso glaze. In a small bowl, mix ingredients together. When the cauliflower is roasted, remove from oven and drizzle over glaze. Mix with a spatula. Roast again until the Miso Glaze is sticky, syrupy and reduced slightly, about 5-10 more minutes.
- Remove from the oven. Taste and season with additional salt, if needed. Garnish with parsley, green onion, and sesame seeds. Serve immediately and enjoy!