This Miso Cauliflower recipe is simple to make, with a delicious umami flavor that will leave you wanting more! Cauliflower is seasoned with miso paste and seasoning, then roasted until beautifully tender, resulting in a flavorful easy side dish with Japanese-inspired flavors.
Miso cauliflower is a quick, easy, and flavor-packed side dish!
It's full of great Japanese flavors in the simple miso and ginger marinade.
Not only is this dish quick and easy, but roasted Miso Cauliflower is a great side dish for so many mains! Serve it up in some Vegan Ramen or as a side to a noodle dish or stir fry.
This recipe was originally published on January 4, 2016. It has been republished on March 14, 2022, with new images, text, and a revised recipe.
When most people think about miso, they're reminded of the traditional clear Japanese soup. Miso actually has many different ways it can be used including roasting vegetables!
Miso paste is a thick, salty, and savory condiment made from fermented soybeans, barley, or rice. It can be found in the Asian section of most supermarkets.
Using miso is a great way to add flavor to dishes without adding a lot of sodium. It also has a high umami content which gives dishes an intense flavor.
If you're looking for a way to add some excitement to your usual vegetable side dishes, try roasting them with miso paste!
This miso cauliflower will take on a delicious salty flavor and will be tender and satisfying.
This recipe was inspired by my creamy Miso Mushrooms! I love how the simple paste adds WOW flavor to vegetables.
Why You'll Love This Recipe
- This dish is made with simple and inexpensive ingredients.
- Miso roasted cauliflower can be used as a meat substitute for vegan or vegetarian meals.
- The entire side dish takes just 30 minutes to make or less.
- You can use any miso paste you enjoy customizing the flavor.
- A tasty way to make the most of the cruciferous vegetable.
You only need a few simple ingredients for miso glazed cauliflower!
- Whole Cauliflower - You'll need a fresh head of cauliflower to cut into florets so it can be seasoned and roasted properly.
- Miso Paste - The main flavoring agent, miso paste is salty and satisfying and pairs well with lots of different vegetables. You can use white or brown miso.
- Oil - Helps the cauliflower roast in the oven until fork-tender.
- Water - Thins out the miso paste making it easy to coat the cauliflower.
- Grated Ginger - Adds a complementary spicy note to the cauliflower that pairs well with the miso.
- Salt & Pepper - Balances the flavor in the dish to taste.
- Garnish - Top this dish with a sprinkling of chopped parsley and sesame seeds for a pop of fresh flavor and a nutty crunch.
Please see the recipe card below for quantities.
Wondering how to make this Miso Cauliflower recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for roasting: Preheat the oven to 400F / 200C and get out a large rimmed sheet pan.
Prepare the cauliflower: Remove the greens from the cauliflower (and save them for another recipe). Then cut the cauliflower into large florets with a sharp knife.
Combine the miso seasoning: Whisk the miso paste, oil, water, ginger, salt, and pepper in a large bowl to combine.
Season the cauliflower: To the bowl with the seasoning, toss the cauliflower pieces in the dressing to fully coat.
Roast the miso cauliflower: Place the cauliflower pieces in a single layer on a baking tray and roast for 15 minutes, then flip each piece over. Roast for a further 10-15 minutes until soft, slightly browned, and caramelized.
Garnish and serve: Serve warm topped with parsley and sesame seeds.
Make sure you cut the cauliflower into large florets as smaller pieces can cook too quickly or become mushy or burned.
The cauliflower should be in a single layer that is even on the baking sheet. This will keep them from steaming and becoming soggy.
Depending on your oven, it makes take a few minutes longer or less to finish cooking. Test with a fork through the middle to see if it slides through easily.
If your cauliflower hasn't browned enough to your personal tastes, cook a little longer or broil the top for 1-2 minutes.
Use it on top of a Vegan Noodle Salad with Peanut Sauce.
Chop up any leftovers small and stir into Healthy Cabbage Soup.
Serve on top of a bed of golden Turmeric Rice.
Great alongside Asian Tofu with Spicy Garlic Sauce.
Drizzle with some Chili Garlic Oil for a kick of spice.
Add a sprinkle of Japanese furikake or your favorite seasoning blend for an additional layer of flavor.
Try roasting with other vegetables like broccoli, sweet potato, turnip, beet, or carrots.
Make it gluten-free by using tamari in place of the soy sauce.
Storing: To store any leftovers, let them cool completely then place in an airtight container or bag and refrigerate for up to a few days.
Reheating: Simply microwave on high for a minute or two until heated through, or reheat in the oven at 350F / 180C for about 15 minutes.
Freezing: If freezing, note that the texture will not be the same once thawed. To freeze, let cool completely and place in an airtight container or bag. Freeze for up to three months. Thaw overnight in the refrigerator then reheat as desired.
Miso paste comes in many different varieties, so you can use whichever one you prefer. I like to use mellow white miso for this recipe.
Yes! Simply swap out the soy sauce for tamari which is a gluten-free version of soy sauce. You'll also want to make sure that the miso paste is gluten-free.
Yes, this dish is vegan! Miso paste is a fermented soybean product so it's completely plant-based.
MORE CAULIFLOWER RECIPES
- Vegan crispy cauliflower 'duck' and pancakes
- Whole roasted cauliflower
- Baked cauliflower 'wings'
- Turmeric roasted cauliflower
- Cauliflower Chocolate Cake (yes, really!)
- Banana Cauliflower Bundt Cake
- Chocolate Cauliflower Popsicles
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Roasted Miso Cauliflower
- 1 whole cauliflower
- 3 tablespoons miso paste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1 teaspoon freshly grated ginger
- ¼ teaspoon each salt and pepper
To serve (optional)
- Chopped parsley
- Black and white sesame seeds
- Preheat the oven to 400°F / 200°C.
- Cut the cauliflower into large chunks.
- Whisk the miso paste, oil, water, ginger, salt and pepper in a large bowl to combine, then toss the cauliflower pieces in the dressing to coat.
- Place the cauliflower pieces in a single layer on a baking tray and roast for 15 minutes, then flip each piece over. Roast for a further 10-15 minutes until soft, slightly dark and caramelised.
- Serve warm topped with parsley and sesame seeds (if using).
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.