Roasted Miso Cauliflower

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

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}

Miso Roasted Cauliflower - This buttery, umami packed side dish is totally vegan + GF | platingsandpairings.com

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.

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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Miso Cauliflower Recipe

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

Miso Roasted Cauliflower

Course: Vegetable
Cuisine: American
Keyword: miso cauliflower, miso roasted cauliflower, roasted cauliflower
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 119 kcal

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}

Print

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

  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with a silpator tin foil, if using foil, spray lightly with nonstick spray.
  3. Combine the miso, oil, soy sauce, vinegar and red pepper flakes in a small bowl. Whisk well to combine.
  4. Toss the cauliflower with the miso mixture and spread in a single layer on the baking sheet.
  5. Roast for 25-30 minutes, until well browned. Toss with fresh cilantro and serve immediately, with lime wedges.
Nutrition Facts
Miso Roasted Cauliflower
Amount Per Serving
Calories 119 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 613mg27%
Potassium 457mg13%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 35IU1%
Vitamin C 69.3mg84%
Calcium 36mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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! 

 

 

38 comments

  1. Meredith {MarthaChartreuse}

    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!

    Reply

    1. Erin

      You are SO healthy Meredith – For low key nights, I tend to order pizza! 😉

      Reply

  2. Rachel Lloyd

    I love miso AND cauliflower. This is such a great idea. You are right, cauliflower is everywhere right now!

    Reply

  3. Mary ellen @ Pâte à Chew

    This sounds amazing, roasted cauliflower is one of my favorites!!

    Reply

  4. Shelly

    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

    1. Erin

      Thanks Shelly! I’m on a miso kick lately!

      Reply

  5. Pech

    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

    1. Erin

      I agree Pech – Veggies are totally transformed in the oven! Roasting is my favorite way to prepare them.

      Reply

  6. Kim - Liv Life

    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!

    Reply

    1. Erin

      Kim – I hope the kiddos love it! Maybe just leave out the red pepper flakes if they’re not into spicy.

      Reply

  7. Kristina

    I had roasted cauliflower for lunch yesterday, and ended up dipping it in a miso sauce. I cannot wait to try this!

    Reply

    1. Erin

      This Miso Roasted Cauliflower will be right up your alley then Kristina – Enjoy!

      Reply

  8. Chloe | The Paper Airplane

    Love roasted cauliflower! All of your recipes look/sound so delicious. I’m making a list to try!

    Reply

    1. Erin

      Thanks Chloe! I hope you enjoy this one.

      Reply

  9. Sarah @ Will Run for Pasta

    I’m a fairly recent cauliflower convert, and this sounds so good, definitely trying it soon!!

    Reply

    1. Erin

      I hope you like it Sarah! 🙂

      Reply

  10. Alicia@Eco Friendly Homemaking

    Oh I love cauliflower and this recipe looks so delicious!!

    Reply

  11. Rainah

    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

    1. Erin

      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 🙂

      Reply

  12. M.G.

    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

    1. Erin

      What a great idea – That sounds amazing!

      Reply

  13. Steve Muniak

    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

    1. Erin

      Thanks for letting me know Steve! That butternut squash dish sounds fantastic too!

      Reply

  14. Danielle

    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

  15. Taylor A. Rogak

    4 stars
    This sounds like a fantastic califlower recipe! Not to spicy and the perfect unification of highly nutriotous plant-based flavors

    Reply

  16. Michele

    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

    1. Erin

      So glad you liked it Michele! I’ve got to make this one again soon, and I’ll definitely give your suggestion a try!

      Reply

  17. Maaya

    5 stars
    Absolutely delicious! My family requested this the next night too!

    Reply

    1. Erin

      So glad you liked it Maaya!

      Reply

  18. Kate

    Hi! I have never used miso before/ do you use white or brown miso?

    Thanks

    Reply

    1. Erin

      Hi Kate – I use white miso in this recipe.

      Reply

  19. Heid

    Link to the miso chicken shows “page not found”.

    Reply

  20. Hannah

    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

    1. Erin

      That sounds delicious Hannah!

      Reply

  21. Jessica

    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

    1. Erin

      I’m so happy to hear that you liked it Jessica!

      Reply

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