This Miso Cauliflower Recipe is a great way to eat more vegetables while also enjoying a medley of rich flavors. Quick and easy to make, it’s one of my favorite cauliflower side dishes to enjoy year-round.
Miso Cauliflower Recipe
If you have a love-hate relationship with cauliflower-like so many of us do- this might be the recipe to win you over. Bursting with umami flavor, this miso cauliflower dish is perfectly tangy, savory, and a bit spicy. It’s the perfect dish to bring to dinner parties or add to your dinner rotation. Made with simple ingredients, most of which you might already have on hand, this original recipe is also a great go-to vegetarian option.
What is Miso?
Miso is a traditional Japanese seasoning. It’s a thick paste made from fermented soybeans.
How to Make Miso Cauliflower
Start by preheating your oven to 450 degrees F. Then, spray a lined baking tray with nonstick cooking oil.
Next, add the miso paste, grapeseed oil (or another oil of your choice, i.e. olive oil), soy sauce, rice wine vinegar, red pepper flakes, and lemongrass paste to a large bowl. Whisk everything together until thoroughly combined.
Wash one large cauliflower head and cut it into small florets. Toss the florets in the bowl with your miso mixture, then spread evenly over the baking sheet. Bake for 25-30 minutes (wait until the tips start to brown for a nice charred flavor!).
Garnish your cauliflower with fresh parsley or cilantro, and serve it warm!
What to Serve with Miso Cauliflower
You can serve this versatile cauliflower dish as a light lunch or as a flavor-packed side dish. Try it with soup, with salad, or with a protein like chicken, fish, or tofu. Roasted cauliflower is also delicious when paired with a starch like potatoes or rice, or even with another roasted vegetable like green beans or carrots.
Storage and Freezing
Cooked cauliflower should last about 3-4 days in the fridge in an airtight container. This means you can reheat your miso cauliflower on the stove or in the microwave and enjoy it later in the week. Roasted cauliflower can also be frozen and should last up to 4-6 months.
More Cauliflower Recipes:
- Pineapple Cauliflower Rice
- Vegetarian Cauliflower Tikka Masala
- Baked Buffalo Cauliflower
- Cheesy Cauliflower Bake with Bacon
- Baked Bang Bang Cauliflower Tacos
If you try making this Miso Cauliflower Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
- 1 large head of cauliflower - washed and cut into small florets
- 2.5 tablespoon white miso paste
- 1.5 tablespoon grapeseed oil - or oil of choice
- 1 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes
- 2 teaspoon lemongrass paste - sold at most major supermarkets, omit if unavailable
- fresh cilantro or parsley - for garnish
- Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray lightly with nonstick cooking spray.
- In a large bowl, whisk together the miso paste, grapeseed oil, soy sauce, rice wine vinegar, red pepper flakes and lemongrass paste until fully combined.
- Add the cauliflower florets to the bowl and toss with the miso mixture. Spread the cauliflower florets onto the baking sheet in an even layer and bake for 25-30 minutes, or until nicely browned on the tips (it adds amazing flavor!).
- Garnish with fresh cilantro or parsley and serve warm.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)