Roasted Miso Cauliflower

Miso Cauliflower is a delicious and healthy side dish. Cauliflower is tossed in a glaze of miso, soy and red pepper flakes then roasted until perfectly browned and crisp. {Vegan + Gluten Free}

Veggies often take a backseat the the main entree.

But, how about let’s make cauliflower the star of the show tonight?

I tossed these beautiful florets in a glaze of buttery, salty, umami filled miso, that was thinned out a bit with a little soy sauce and grapeseed oil. I also threw in some red pepper flakes for good measure – Looking for that perfect blend of salty, sweet, spicy. To give it a bit of freshness at the end, I tossed in some fresh chopped cilantro and finished it with a squeeze of lime juice. Who knew that a vegetable could be so exciting!

This dish is totally vegan and gluten-free. It would make a perfect side dish. Or, you can follow my lead, and just eat the entire plate and call it dinner.

Close up of bowl of miso roasted cauliflower.

How to Store Miso

  • Though it’s not necessary if your miso is shelf stable, I store my miso in the refrigerator. Its flavor will remain consistent for up to one year, but miso does not go bad. Instead, its flavor may change slightly over time, and become more concentrated.

With this recipe, you’ll have plenty of miso leftover. So, be sure to try one of my other miso recipes too.

Miso Recipes

Overhead shot of bowl of roasted cauliflower on grey table next to bunch of cilantro, lime and serving spoons.

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Miso Cauliflower Recipe

Miso roasted cauliflower in grey bowl shot from overhead and garnished with lime wedges.

Miso Roasted Cauliflower

Roasted Miso Cauliflower is a buttery, umami-filled delicious and healthy side dish. Cauliflower is tossed in a glaze of miso, soy and red pepper flakes and roasted until perfectly browned and crisp. {Vegan + Gluten Free}
4.3 from 60 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 1 head cauliflower (cut into small florets)
  • 2 tablespoon white miso paste
  • 2 tablespoon grapeseed oil
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges (for serving)

Instructions

  • Preheat the oven to 450 degrees.
  • Line a baking sheet with a silpator tin foil, if using foil, spray lightly with nonstick spray.
  • Combine the miso, oil, soy sauce, vinegar and red pepper flakes in a small bowl. Whisk well to combine.
  • Toss the cauliflower with the miso mixture and spread in a single layer on the baking sheet.
  • Roast for 25-30 minutes, until well browned. Toss with fresh cilantro and serve immediately, with lime wedges.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 119kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Sodium: 613mg | Potassium: 457mg | Fiber: 3g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 69.3mg | Calcium: 36mg | Iron: 0.9mg

This post was originally published in November 2015. It was updated in October 2019 to update the content and photographs. The original recipe remains the same. Enjoy! 

50 thoughts on “Roasted Miso Cauliflower”

  1. This dish looks delicious. I love roasting vegetables and the combination of flavors in this dish sounds amazing. I’m going to have to make this recipe for my family soon.

    Reply
  2. Roasted vegetables are my fave easy dinner now that it’s cool enough to start using the oven after this hot spring summer and even early fall… I love how the oven both softens and crisps edges of the Cauliflower!

    Reply
  3. Ya just gotta know, Erin: It is now official! My daughter actually likes cauliflower is better than popcorn! …. and so do I. Talk about a low key night? I was going to make some cauliflower soup, but ran into technical difficulties with my phone, so I wanted something simpler? When I saw this on my pinterest board, I knew this would be quick and easy, and since I’d recently purchased some miso to try for the first time, I was set to go. In the meantime, since all I had planned was ‘cauliflower’, and I hadn’t read that you considered this a whole meal in itself, I had popcorn with this ‘on the side’. (though I added in the carrots that were supposed to be in the soup….) Sure enough, my daughter and I would have both been happy to skip the popcorn, and are ready to eat cauliflower for a low key night ANYDAY…… Amazing. Thank you so much! I am now officially subscribing to your blog! If *any* of your other recipes are half as good as this one? it will. be. worth. every. minute. spent! Thank you, thank you, thank you, thank you, thank you!!! I’ve needed a great alternative for popcorn for a while (it is the food I become sensitive to faster than anything – not gluten, just corn, and somewhat potatoes….). This dish is a great step in finding replacements that I love better than potatoes or corn….. I can finally envision that it is possible to do so!

    Reply
  4. I made this last night for my family. Outstanding flavor. I dredged some sliced chicken breast through the leftover sauce and then rolled it in Panko for the meat eaters in my family and baked that on another pan at the same time. The family loved it.

    Reply
  5. 5 stars
    WEnt head to head with this dish and a butternut squash, cranberry feta concoction that always wows. Every morsel was eat with 60% of the squash left. Easy, fast, umami with a great presentation.

    Reply
  6. This sounds amazing! Can’t wait to make it! Just a friendly side note, soy sauce contains gluten and some miso pastes may also contain it depending on the brand, so you may want to change the gluten-free recipe tag or add an asterisk to that part of the recipe so readers with intolerances/allergies are aware. Looking forward to exploring more of your recipes!

    Reply
  7. 4 stars
    Super easy, delicious recipe! I made one addition to the recipe by adding maple syrup (3 TBSP). Was a big hit and will be a go to side dish, for sure!

    Reply
  8. 5 stars
    I turned this into a sheet pan dinner. Marinated chicken thighs in soy, mirin, dashi and a splash of sake. Baked the chicken for 15 minutes in the sheet pan first. I then tossed the cauliflower with fresh shitake mushrooms, cremini mushroons, and whole red grape tomatoes with your sauce, then added the veggie mix to the baking sheet and cooked for 30 more minutes. Totally yummy!

    Reply
  9. 5 stars
    I made this last night and it was SO GOOD! I didn’t have grapeseed oil so I substituted it for coconut oil. I also didn’t have any cilantro but otherwise followed the recipe exactly. I will be using this as my new go-to cauliflower recipe, thanks for sharing!

    Reply
  10. 5 stars
    This was soooo good! I will admit I used regular miso because that is what I had on hand & I thought that it would make it saltier than the white miso so I added a squirt of honey. It is now going in the keeper file!

    Reply
  11. Is it ok to use parchment paper on the roasting sheet instead of foil? I’m making this delicious sounding side tonight and I DO NOT want something so minor to ruin it!!

    Reply
  12. Have done this one a few times – always good. Last night had it with home made glutinous rice (I know, I know, it’s not keto but I allow myself some room for indulgence) and it was superb!

    Reply
  13. 5 stars
    This was delicious. I used peanut oil instead because I had it on hand. I also tossed some pecan bits in the leftover sauce and put them on the pan near the end of baking.

    I’ll definitely be making this again and trying the sauce/dressing with different vegetables.

    Reply
  14. 4 stars
    I found the marinade too salty, so after roasting the cauliflower I added water and blitzed it in my blender. It made an awesome soup!

    Reply

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