Ready to change up your cauliflower game? This roasted miso cauliflower is tender, savory, and has a delicious umami flavor. It's easy and ready in just 20 minutes!
This miso-roasted cauliflower is a delicious, tender, light side dish with just a hint of flavor from the Asian-inspired glaze. But if you're craving a deeper, bolder taste, don't be shy - double up on the sauce!
It pairs perfectly with rice, quinoa, or noodles, and can also be a great side dish for Smoked Tofu, Baked Tempeh Bacon, or eaten cold on top of any salad or grain bowl. I like to make a bowl and snack on it at room temperature throughout the day.
If you want more miso in your life, try Orange Miso Glazed Brussels Sprouts, Spicy Miso Butter Beans, and 20 Minute Easy Vegan Miso Soup.
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Why You'll Love This Recipe
- It's a tender cauliflower with a savory umami flavor.
- Quick and easy to prepare.
- Rich, slightly sweet miso glaze changes up the same boring cauliflower.
- Perfect as a side dish, main event, or snack.
- It is a crowd-pleaser, even for veggie skeptics.
Ingredients
You'll need these ingredients to make this delicious roasted cauliflower with a miso glaze. The recipe card provides quantities.
- Cauliflower Florets- For this side dish, I grab a small head of cauliflower. You'll want to double the glaze if you go for something larger. You can also use a pre-chopped 12-ounce bag, but the pieces tend to be big, so give them a quick chop to make them more bite-sized, easier to eat, and ready in the estimated time for this recipe.
- Chili-Garlic Sauce or Paste - This is a spicy, tangy paste made from chili peppers, garlic, vinegar, and salt, used to add heat and flavor. Adjust the amount to your liking. I use the Huy Fong Sauce Vienam Garlic Chili brand for your reference.
- Miso - Use white miso paste, also called shiro miso. It is a mild and slightly sweet variety of miso made from fermented soybeans and rice. It adds umami flavor and a rich, savory depth to a glaze, helping to balance the sweetness of the maple syrup.
Variations
- Sprinkle toasted sesame seeds and an extra drizzle of sesame oil after roasting.
- Squeeze fresh lemon juice over the roasted cauliflower for a bright, citrusy finish.
How To Make Roasted Miso Cauliflower
Here is the process in action - simple. See the recipe card for more recipe details.
Step 1: Combine the miso, maple syrup, garlic, ginger, toasted sesame oil, and chili garlic paste in a small bowl.
Step 2: Place the cauliflower pieces on a sheet pan and pour the miso mixture over the cauliflower. Use your hands to fully cover the cauliflower.
Step 3: Place cauliflower in a single layer and bake for 18-20 minutes in a 400°F oven until the cauliflower is tender and golden brown.
Step 4: Garnish the cauliflower with chopped green onions and chopped pistachios.
Top Tips
- If you don't like your cauliflower too tender, reduce the time.
- For larger batches, double the glaze to ensure all the cauliflower gets well coated.
- This is meant as a light glaze, doubling it is also a great way to amp up the flavor if you want a bolder taste.
- Don't overcrowd the baking sheet.
- I use a lemon zester to grate fresh ginger, but to be honest, there are plenty of days when I just do not feel that level of effort. I keep frozen cubes of both ginger and garlic in the freezer for occasions for just those moments. They melt right into the glaze while I whisk, or if I'm feeling extra impatient, I zap them in the microwave for a few seconds. You can find these little cubes of convenience at Trader Joe's, hiding out with the frozen veggies. It's worth the convenience purchase!
Storage
Place this cauliflower in an airtight container and refrigerate for up to 3-4 days. Reheat in the oven or microwave for a quick fix.
Freezing the cauliflower causes its flavor to fade, and you'll need to add more miso marinade or glaze to bring it back. For the best taste, I recommend not freezing it, storing it in the fridge, and enjoying it within 3-4 days.
Roasted Cauliflower FAQS
Miso can be gluten-free if made with soybeans and rice, but varieties containing barley or wheat are not, so always check the label.
Yes. This miso glaze works well with broccoli, carrots, sweet potatoes, and many other veggies.
More Delicious Asian-Inspired Vegan Recipes
Have a minute? I'd love for you to dive into the comments and rate this roasted miso cauliflower recipe. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Roasted Miso Cauliflower
Ingredients
- 1 small head cauliflower cut into florets or 12-ounce bag
- 3 tablespoons miso paste white/Shiro
- 3 tablespoons maple syrup
- 1 ½ tablespoons sesame oil
- 3 cloves garlic minced
- 1 ½ teaspoons fresh grated ginger
- 1 ½ teaspoons chili garlic sauce or paste
- ¼ cup shelled roasted pistachios
- 1-2 green onions sliced thinly
- fresh cilantro garnish (optional)
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (205°C).
- Prepare the Sauce: In a small bowl, whisk together the white miso paste, maple syrup, minced garlic, ginger, sesame oil, and chili garlic sauce. This mixture will create a flavorful glaze for the cauliflower.
- Coat the Cauliflower: Place the cauliflower florets on a lined baking tray. Pour the miso sauce over the cauliflower and toss everything together with your hands until the cauliflower is evenly coated with the sauce.
- Roast the Cauliflower: Spread the coated cauliflower florets evenly on a baking sheet. Make sure they are in a single layer to ensure even cooking. Roast in the oven for about 18 minutes or until the cauliflower is tender and caramelized. Raise the oven to broil the last few minutes if you want it to be really golden.
- Garnish and Serve: Once the cauliflower is done, remove it from the oven. Sprinkle with toasted crushed pistachios and chopped green onions. Add cilantro if desired.
Payton says
These were delicious.
Regi Pearce says
So glad you enjoyed it.