This miso-roasted cauliflower is packed with the hearty, rich flavor you would expect from kicking it up a notch with red miso paste! It's the perfect quick side dish for any meal. Just mix up your sauce and toss some cauliflower to coat it, then roast until perfectly browned (and just a touch crispy)!
Miso Cauliflower Recipe
As if you need an excuse to make this delectable side dish, it's a great way to use up any miso paste that you may have on hand. We happened to have some of our favorite miso left over after making an amazing miso-based coating for a red miso porterhouse steak this week!
This cauliflower is tender yet slightly crispy, with plenty of umami flavor to savor. You can serve it on the side of your favorite proteins, on a bed of noodles or rice, or just enjoy it on its own!
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🥘 Miso Roasted Cauliflower Ingredients
If you make a lot of Asian or Asian-inspired recipes, you might keep these ingredients on hand already! If not, everything should be available for purchase at your local grocery store.
- Red Miso Paste - 2 tablespoons of red miso paste.
- Rice Wine Vinegar - 2 tablespoons of rice wine vinegar.
- Sesame Oil - 1 tablespoon of sesame seed oil or a sesame seed oil substitute.
- Soy Sauce - 1 tablespoon of soy sauce or a soy sauce substitute.
- Cauliflower - 1 head of cauliflower (or one package of frozen cauliflower).
- Sesame Seeds - 1 tablespoon of sesame seeds.
- Green Onions - 2 tablespoons of green onion (chopped).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Miso Roasted Cauliflower
All you have to do is mix up your miso sauce, toss the cauliflower, and bake! To get started, grab your measuring utensils, a knife and cutting board, a large mixing bowl, and a baking sheet.
1 large head of cauliflower makes 4 hearty servings. If you are enjoying this as a vegetarian main course, I would say it's closer to 2-3 servings.
- Prep. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Make Miso sauce. In a large mixing bowl, combine the sauce ingredients: 2 tablespoons of miso paste, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame seed oil, and 1 tablespoon of soy sauce until smooth.
- Toss. Chop 1 head of cauliflower (if using fresh cauliflower) into relatively bite-size pieces. Add the chopped cauliflower into the mixing bowl containing the red miso sauce and toss until thoroughly coated.
- Roast. Spread the chopped and coated cauliflower in a single layer on your parchment paper-lined (or greased) baking sheet. Place on the middle rack in the oven to roast for 30 minutes, turning the cauliflower on the baking sheet at the halfway point so that it cooks evenly.
- Garnish and serve. Cook until well roasted. The cauliflower should have some browned and slightly crispy edges. Sprinkle with 1 tablespoon of sesame seeds and 2 tablespoons of chopped green onions for garnish, then serve immediately.
Serve this flavorful cauliflower as a light appetizer or side dish for any of your favorite Asian recipes! Hibachi noodles or fried rice are always a hit at my house. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Don't forget to flip the cauliflower halfway through! This is key in getting that crispy brown goodness on all sides.
- If you'd like to add a little spice to your miso cauliflower, try adding some red pepper flakes to the sauce!
- You can use fresh or frozen cauliflower for this recipe (I used frozen in the pics here). If using frozen cauliflower, I don't recommend refreezing your miso-roasted cauliflower because the texture won't be the best when thawed a second time.
🥡 Storing & Reheating
Once your miso-roasted cauliflower cools off, you can transfer it to an airtight container and refrigerate it for up to 4 days.
Reheating Miso Roasted Cauliflower
You can reheat individual portions in the microwave, but the oven is the best way to crisp them up again. Place the miso cauliflower on a parchment paper-lined baking sheet and bake at 350°F (175°C) for 10 minutes or until hot.
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❓ Recipe FAQs
Miso cauliflower pairs well with a variety of proteins, like grilled chicken, baked salmon, or tofu! You can also serve it over a bed of white rice, quinoa, or noodles for a flavorful vegetarian meal!
Miso is a Japanese fermented soybean paste. It has an umami (savory) flavor that is rich, salty, toasty, and just a little sweet. It's one of those ingredients where a little goes a long way because there's so much flavor!
Sure! If you have white or yellow miso on hand, this recipe will still be delicious. Red miso is more potent and has a stronger flavor than white and yellow miso, so you might want to use just a touch more in the sauce.
🍜 More Asian Flavors
- Asian Roasted Pork Belly - Juicy pork belly roasted to perfection with crispy, golden-brown skin!
- Drunken Noodles - Wide rice noodles are stir-fried with vegetables and chopped chicken, the perfect comfort food!
- Asian Cucumber Salad - Refreshing and tangy, this salad combines crisp cucumbers, sweet onions, and a zesty Asian dressing!
- Moo Shu Pork - Thinly sliced pork with crisp vegetables and rice noodles in a savory sauce, all wrapped up in a delicate pancake!
- Pad Thai - A classic Thai dish featuring rice noodles, vegetables, and peanuts, all tossed together with a sweet and savory sauce.
- Pork Belly Ramen - Rich and savory broth, tender noodles, and succulent slices of pork belly in one comforting and satisfying bowl of goodness.
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📖 Recipe Card
Miso Roasted Cauliflower
Ingredients
- 1 head cauliflower (or one package frozen cauliflower)
- 2 tablespoon red miso paste
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame seed oil
- 1 tablespoon soy sauce
- 2 tablespoon green onion (chopped)
- 1 tablespoon sesame seeds
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- In a medium to large mixing bowl, combine the sauce ingredients: miso paste, rice wine vinegar, sesame seed oil, and soy sauce until smooth. Chop the head of cauliflower (if using fresh cauliflower) into relatively bite size pieces. Add the chopped cauliflower into the mixing bowl containing the red miso sauce and toss until thoroughly coated.
- Spread the chopped and coated cauliflower in a single layer on your parchment paper lined (or greased) baking sheet. Place on the middle rack in the oven to roast for 30 minutes, turning the cauliflower on the baking sheet at the half way point so that it cooks evenly.
- Cook for 30 minutes or until well roasted - should have some browned and slightly crispy edges. Sprinkle with sesame seeds and chopped green onions for garnish, then serve immediately.
Notes
- Don't forget to flip the cauliflower halfway through! This is key in getting that crispy brown goodness on all sides.
- If you'd like to add a little spice to your miso cauliflower, try adding some red pepper flakes to the sauce!
- You can use fresh or frozen cauliflower for this recipe (I used frozen in the pics here). If using frozen cauliflower, I don't recommend refreezing your miso-roasted cauliflower because the texture won't be the best when thawed a second time.
Brittany says
Looks tasty! Would you have any recommendations for a dish to serve with these?
Angela @ BakeItWithLove.com says
Hi Brittany, we usually eat our miso roasted cauliflower as an appetizer. At the risk of too much red miso (is there such a thing?!) you could serve with rice and my red miso porterhouse steak. Enjoy!
Marta says
I loved how simple, yet tasty, this recipe was! I had brown miso and coconut aminos on-hand so those were used in place of red miso and soy sauce. My cauliflower head was quite large so I roasted it in two batches, just to make sure they had enough room to properly bake on the sheet. My husband commented positively immediately upon trying some - which is not usual for him when eating veggies!
Angela @ BakeItWithLove.com says
That's wonderful to hear Marta! Glad that your husband gave it the thumbs up too!!