why make this recipe
Miso Garlic Roasted Cauliflower is a delicious and healthy side dish that can add flavor and nutrition to any meal. Cauliflower is a versatile vegetable that soaks up the rich flavors of the miso and garlic while roasting to a perfect crispness. This recipe is easy to make and will impress your family and friends. Plus, it’s a great way to enjoy more vegetables!
how to make Miso Garlic Roasted Cauliflower
Ingredients:
- 1 medium head cauliflower, cut into florets
- 2 tbsp white miso paste
- 2 tbsp olive oil
- 1 tbsp rice vinegar or lemon juice
- 1 tbsp soy sauce
- 2 cloves garlic, finely minced
- 1 tsp maple syrup or honey
- Red pepper flakes (optional)
- Chopped parsley or green onion, for garnish
Directions:
- Make Marinade: In a small bowl, whisk together miso paste, olive oil, vinegar, soy sauce, garlic, and maple syrup until smooth.
- Toss Cauliflower: In a large bowl, toss cauliflower with the miso mixture until fully coated.
- Roast: Spread florets on a parchment-lined baking sheet. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp on the edges.
- Garnish & Serve: Sprinkle with parsley or green onion and a pinch of red pepper flakes, if desired.
how to serve Miso Garlic Roasted Cauliflower
Miso Garlic Roasted Cauliflower is great as a side dish with any main meal. It pairs well with grilled meats, fish, or tofu. You can also enjoy it on its own as a light snack or mix it into salads or grain bowls for added texture and flavor.
how to store Miso Garlic Roasted Cauliflower
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, simply spread the cauliflower on a baking sheet and warm it in the oven at 350°F (175°C) until heated through. You can also reheat it in a microwave, though it may not stay as crispy.
tips to make Miso Garlic Roasted Cauliflower
- Make sure to cut your cauliflower into similar-sized florets for even cooking.
- For a more intense flavor, let the cauliflower marinate in the miso mixture for 30 minutes before roasting.
- Feel free to add other vegetables, like carrots or Brussels sprouts, to the roasting pan for a colorful and varied dish.
variation
You can try different types of miso paste (like red or chickpea) to change the flavor profile. Adding some toasted sesame seeds on top before serving also adds a nice nutty flavor and crunch. If you want a spicy kick, add more red pepper flakes or some sliced jalapeños to the mix.
FAQs
1. Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower. Just make sure to thaw and drain any excess water before tossing it with the marinade.
2. Is miso paste gluten-free?
Some miso pastes contain soy sauce, which may contain gluten. Look for gluten-free miso or use coconut aminos as a soy sauce substitute.
3. Can I make this recipe ahead of time?
Yes, you can prepare the cauliflower with the marinade and store it in the refrigerator for a few hours or overnight before roasting. Just remember to roast it fresh for the best texture.
Miso Garlic Roasted Cauliflower
Ingredients
For the marinade
- 2 tbsp white miso paste
- 2 tbsp olive oil
- 1 tbsp rice vinegar or lemon juice
- 1 tbsp soy sauce
- 2 cloves garlic, finely minced
- 1 tsp maple syrup or honey
For the cauliflower
- 1 medium head cauliflower, cut into florets
- Red pepper flakes (optional)
- Chopped parsley or green onion, for garnish
Instructions
Preparation
- In a small bowl, whisk together miso paste, olive oil, vinegar, soy sauce, garlic, and maple syrup until smooth.
- In a large bowl, toss cauliflower with the miso mixture until fully coated.
Cooking
- Spread florets on a parchment-lined baking sheet.
- Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp on the edges.
Serving
- Sprinkle with parsley or green onion and a pinch of red pepper flakes, if desired.