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)!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.