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 miso baked cauliflower 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.
Reader
Love
This was such a great quick and easy side dish to make! I served it as a side dish with burgers and it was a great way to use a cauliflower that might have gone to waste!! Will definitely be adding this recipe into my regular rotation.
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Ingredients needed
- Cauliflower – You’ll want one large head of cauliflower for this recipe. Or, take a shortcut and use precut cauliflower florets.
- White Miso Paste – You can also use red miso, but white miso has a more delicate flavor.
- Grapeseed Oil – Or, vegetable, canola or avocado oil.
- Soy Sauce – Or, tamari.
- Fresh Cilantro
- Lime Wedges
How to make it
- Preheat your oven to 450 degrees.
- For easy cleanup, line your baking sheet with tin foil, parchment paper, or a silpat.
- 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.
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
More roasted vegetable recipes
Did you try this miso cauliflower?
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Wondering what to serve with it? Check out these 15+ sides for roasted cauliflower.
Full 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 2015. It was updated in 2023 to update the content and photographs and add a video. The miso glazed cauliflower recipe remains the same. Enjoy!
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