Roasted Miso Garlic Cauliflower
Golden, crispy cauliflower florets coated in a savory-sweet miso garlic glaze. Ready in 43 minutes with simple pantry ingredients — an easy weeknight side dish that tastes like you spent hours.
Ingredients
Miso Garlic Sauce
- 1/2 tsp fresh ginger grated with juice, from a 1-inch knob
- 2 tbsp white miso paste shiro miso — Hikari Organic recommended
- 1 tbsp maple syrup or honey, or 3/4 tbsp sugar
- 1 tsp soy sauce
- 1 garlic clove minced or pressed
Cauliflower
- 1 medium-large cauliflower head approx. 2.3 lb / 1 kg, cut into golf ball-sized florets
- 4 tbsp neutral cooking oil sunflower, avocado, or vegetable oil
- 1/4 tsp kosher salt plus more to taste — Diamond Crystal preferred
Instructions
- In a small bowl, combine the white miso paste, maple syrup, and soy sauce. Stir until fully smooth with no lumps.
- Grate the ginger on a fine grater, capturing both the pulp and juice. Mince or press the garlic clove. Add both to the miso mixture and stir to combine. Taste and adjust — add more maple syrup if too salty. Set aside.
- Preheat your oven to 425°F (230°C). If using convection, set to 400°F (205°C). Position the rack in the middle.
- Cut the cauliflower into halves, then quarters, removing the dense inner core. Break or cut into golf ball-sized florets, halving any larger pieces for even sizing.
- Add florets to a large mixing bowl. Pour over the neutral oil and kosher salt. Toss thoroughly until every piece is evenly coated.
- Line a large rimmed baking sheet with parchment paper. Spread the florets in a single, uncrowded layer. Use two pans if needed — crowded florets will steam instead of roast.
- Roast for 20 minutes without opening the oven. After 20 minutes, pull the pan out and flip each floret with tongs. The undersides should be golden-brown.
- Using a pastry brush, generously coat each floret with the miso garlic sauce while the pan is still hot. Work quickly to keep the pan warm.
- Return the pan to the oven and roast for another 10 minutes until the glaze bubbles and deepens in color.
- Switch the oven to broil. Keep the rack in the middle position, about 9 inches (22 cm) from the heat source. Broil for 3 minutes, checking at the 2-minute mark. Pull when edges are deep golden and the glaze looks glossy and slightly tacky. Serve immediately.
Notes
Miso swap: Yellow miso works as a substitute — reduce soy sauce slightly. Red miso works too — use less soy and more maple syrup.
Frozen cauliflower: Thaw completely and pat very dry before roasting or it will steam instead of crisp.
Make ahead: Sauce keeps in the fridge up to 3 days. Raw florets can be prepped 1 day ahead. You can also roast through Step 7 and finish with a broil just before serving.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 400°F oven for 8–10 minutes to restore crispiness.
Frozen cauliflower: Thaw completely and pat very dry before roasting or it will steam instead of crisp.
Make ahead: Sauce keeps in the fridge up to 3 days. Raw florets can be prepped 1 day ahead. You can also roast through Step 7 and finish with a broil just before serving.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 400°F oven for 8–10 minutes to restore crispiness.