Miso Roasted Cauliflower with Sesame and Spring Onion
Why this recipe works
- Deep savoury flavour: White miso, soy sauce and toasted sesame oil give the cauliflower a concentrated umami glaze without needing many ingredients.
- Clean balance: Rice vinegar cuts through the richness of the miso and sesame oil, keeping the finished dish sharp rather than heavy.
- Caramelised edges: High-heat roasting helps the glaze brown around the edges while the cauliflower turns tender in the centre.
Get the most out of this recipe
Ingredient notes
- Use white miso for a gentler glaze: White miso is milder and slightly sweeter than darker miso varieties, which suits quick roasting and keeps the flavour balanced.
- Adjust for salty miso: Miso and soy sauce vary in saltiness, so taste the glaze before coating the cauliflower and adjust carefully if needed.
- Keep the vinegar in balance: Rice vinegar adds brightness; apple cider vinegar can be used for a fruitier tang if that is what you have.
Common mistakes
- Overcrowding the tray: If the florets are packed too tightly, they steam instead of browning. Spread them in a single layer with space between pieces.
- Letting the miso catch: Miso can darken quickly at high heat. If the edges are browning too fast before the cauliflower is tender, lower the oven to 210°C (410°F) for the final stage.
- Making the glaze too thick: A very thick glaze will clump rather than coat evenly. Add the water gradually until it is just loose enough to cling to the florets.
Make-ahead tips
- Prep ahead: The cauliflower can be cut and the spring onion sliced in advance; keep them covered in the fridge until ready to cook.
- Reheat on a tray: For the best texture, reheat leftovers on a baking tray at 200°C (390°F) until piping hot, then add the spring onion after reheating.
Serving ideas
- Serve with simple mains: Pair with steamed rice, noodles, tofu, grilled fish or chicken for an easy Japanese-style meal.
- Add extra crunch: A scattering of sesame seeds works well if you want a little more texture at the table.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Cut the cauliflower into bite-sized florets and spread them out on a baking tray.
- In a mixing bowl, whisk the white miso with the toasted sesame oil, soy sauce, rice vinegar and water until smooth. Pour over the cauliflower and toss until evenly coated.
- Roast for 25 to 30 minutes, turning once halfway, until the cauliflower is deeply browned at the edges and tender when pierced. If it starts to catch too quickly, lower the oven to 210°C (410°F) for the final 10 minutes.
- Thinly slice the spring onion. Transfer the cauliflower to a serving dish and scatter over the spring onion to finish.
Recipe notes
Tips
- For the best browning, keep the cauliflower in a single layer with a little space between pieces.
- If your miso is very thick, add the water gradually until the glaze is just pourable and coats the florets.
- For anyone who is pregnant, elderly, or immunocompromised, use a pasteurised miso product and ensure the cauliflower is roasted until piping hot throughout.
Substitutions
- Replace rice vinegar with apple-cider-vinegar for a slightly fruitier tang.
- Replace soy sauce with tamari for a similar salty flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 8 to 12 minutes until piping hot and the edges re-crisp; add the spring onion after reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (10min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Sesame Soybeans
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