1headcauliflower(or one package frozen cauliflower)
2tablespoonred miso paste
2tablespoonrice wine vinegar
1tablespoonsesame seed oil
Preheat your oven to 450 degrees F (232 degrees 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.