Cauliflower is the perfect vegetable for creative flavors! This is something I never thought I’d say to be honest. I didn’t have much cauliflower growing up and thought it looked like the most boring vegetable. That is until I started tasting flavors like miso roasted cauliflower and kimchi cauliflower fried rice.
My mind was blown!
I stopped thinking about cauliflower as a boring and bland vegetable pushed off to the side. I started thinking about it as a blank canvas ready for fun and exciting flavors to be added on!
♨️ Making the BEST Miso Roasted Cauliflower
Roasted cauliflower is healthy and this recipe makes it exciting too! Miso paste is made of fermented soybeans primarily, with usually some rice or barley. It’s then fermented for 6 months, up to 5 years. The result is a salty umami-filled paste that’s actually good for you!
Miso paste is packed with various vitamins, nutrients, and helps with digestion! If we want to keep enjoying delicious food, we have to take care of ourselves… And this is a delicious way to do that!
👩🏽🍳 Secrets to Easy Non-Mushy Roasted Cauliflower
I can’t think of one vegetable that anyone would say they love mushy. (If you know of one, let me know! haha). To get golden roasted cauliflower is very easy and it’s all in the prep work.
First, rinse the cauliflower then pat it dry very well to remove as much moisture as possible. When it comes to creating a roast, sear, or char, moisture is your worst enemy! Eliminate water from washing to prevent the cauliflower from steaming in the oven instead of roasting.
Next, when you cut the cauliflower, keep them at least 1.5 inches big and as uniform in size as possible. Smaller pieces will become overcooked, leading to a much softer texture.
Lastly, your oven needs to be at an extremely high temperature when putting the cauliflower in. This creates a crisp crust on the outside before it gets squishy in the middle. If you cook it at a low temperature, your vegetable will barely get any color on the outside and be overcooked inside.
🍖 What to Serve with Miso Cauliflower
This healthy roasted cauliflower dish is an amazing alternative to rice, pasta, or other carbs that’ll make you feel sluggish afterward.
It pairs well with kalbi short ribs, Instant Pot braised pork belly, or even Thai turkey lettuce wraps!
Let’s get cooking!
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Miso Roasted Cauliflower
Ingredients
Sauce
- 2 tablespoons low-sodium white miso
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves grated
- 1 teaspoon ginger grated
Ingredients
- 1 small head cauliflower cut into bite-size florets
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine the sauce ingredients until smooth.
- Toss in the cauliflower florets until well coated.
- Spread cauliflower on a parchment-lined baking tray, being mindful not to overcrowd the tray. As a rule of thumb, you should be able to easily see the bottom of the pan. Bake for 30 – 40 minutes, or until tender but still crunchy on the inside and golden on the outside. Flip halfway through. Enjoy!
Notes
- Low-Sodium White Miso Paste: This can be easily found at local Asian markets in the refrigerated section. I recommend using a low-sodium option since the recipe also using soy sauce and you don’t want the cauliflower to be too salty.
- Cauliflower: Try to make the cauliflower florets about the same size so they cook evenly. You don’t want a mix of huge raw pieces and small mushy pieces of cauliflower – no one likes that!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
