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. I was 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.
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.
More miso recipes
If you loved this Miso Cauliflower recipe I would appreciate it so much if you would give it star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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More vegetable recipes:
- Roasted Sweet Potatoes
- Oven Roasted Carrots
- Shishito Peppers
- Miso Roasted Cauliflower
- Roasted Broccoli with Garlic and Tahini
- Balsamic Brussels Sprouts with Cranberries
Miso Cauliflower Recipe
Miso Roasted Cauliflower
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.
Nutrition
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!
This seems like such a comforting recipe. For low-key nights I have a tendency to roast a cauliflower for dinner. This is a great way to jazz that up!
You are SO healthy Meredith – For low key nights, I tend to order pizza! 😉
I love miso AND cauliflower. This is such a great idea. You are right, cauliflower is everywhere right now!
Thanks Rachel!
This sounds amazing, roasted cauliflower is one of my favorites!!
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.
Thanks Shelly! I’m on a miso kick lately!
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!
I agree Pech – Veggies are totally transformed in the oven! Roasting is my favorite way to prepare them.
Cauliflower is always a hit with my family and I’m always on the lookout for something that isn’t “so boring mom….”. I think I”ve just found it!
Kim – I hope the kiddos love it! Maybe just leave out the red pepper flakes if they’re not into spicy.
I had roasted cauliflower for lunch yesterday, and ended up dipping it in a miso sauce. I cannot wait to try this!
This Miso Roasted Cauliflower will be right up your alley then Kristina – Enjoy!
Love roasted cauliflower! All of your recipes look/sound so delicious. I’m making a list to try!
Thanks Chloe! I hope you enjoy this one.
I’m a fairly recent cauliflower convert, and this sounds so good, definitely trying it soon!!
I hope you like it Sarah! 🙂
Oh I love cauliflower and this recipe looks so delicious!!
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!
I love this story Rainah! Thank you so much for stopping by and I hope you enjoy all of the recipes as much as you did this one 🙂
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.
What a great idea – That sounds amazing!
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.
Thanks for letting me know Steve! That butternut squash dish sounds fantastic too!
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!
This sounds like a fantastic califlower recipe! Not to spicy and the perfect unification of highly nutriotous plant-based flavors
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!
So glad you liked it Michele! I’ve got to make this one again soon, and I’ll definitely give your suggestion a try!
Absolutely delicious! My family requested this the next night too!
So glad you liked it Maaya!
Hi! I have never used miso before/ do you use white or brown miso?
Thanks
Hi Kate – I use white miso in this recipe.
Link to the miso chicken shows “page not found”.
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!
That sounds delicious Hannah!
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!
I’m so happy to hear that you liked it Jessica!
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!
Yay! Thanks so much Crystal!
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!!
That should totally work Jamie!
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!
Is there anything else that could be used as a substitute for the grape seed oil?
Hi Tiffany! Definitely – You can use canola oil, avocado oil or sunflower oil. Something with a neutral flavor.
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.
Thank you!!!
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!
Absolutely outstanding! I feel sorry for my husband, he won’t be home from work for an hour and I’m afraid there will be nothing left. He’ll have to take my word for it about how fabulous it was, he’ll get to try it sometime soon since I can see this becoming a go-to recipe. Wow wow wow, thank you!!!!!
Really love this side dish! I think I could snack on this by itself!
Thanks Kimmy! I’m so glad you liked it 🙂
absolutely delicious!
Thank you Ann!