Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
1 large head cauliflower, cut into florets
2 tbsp white miso paste
2 tbsp olive oil
1 tbsp lemon juice
3 cloves garlic, finely minced or grated
1 tsp smoked paprika
½ tsp ground cumin
Salt and black pepper, to taste
1–2 tbsp water, to loosen miso mixture if needed
Fresh parsley or cilantro, for garnish
Optional toppings: tahini drizzle, pine nuts, or pomegranate seeds
Instructions
Preheat the Oven:
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Make the Miso Garlic Marinade:
In a small bowl, whisk together the miso paste, olive oil, lemon juice, garlic, paprika, cumin, and a splash of water until smooth and pourable.
Toss the Cauliflower:
Place the cauliflower florets in a large bowl. Pour the miso mixture over them and toss very well until evenly coated.
Roast:
Spread the coated cauliflower onto the baking sheet in a single layer. Roast for 22–25 minutes, flipping once halfway, until golden brown and crisp on the edges.
Finish & Serve:
Transfer to a serving platter. Garnish with fresh herbs and any optional toppings like a drizzle of tahini, toasted pine nuts, or a sprinkle of pomegranate seeds.
Tips
Roasting Tips:
Dry the cauliflower well after washing — moisture prevents crisping.
Don’t overcrowd the pan — use two baking sheets if needed to ensure even roasting and golden edges.
Flip halfway through to get an even char on both sides of the florets.
Miso Sauce Tips:
White (shiro) miso is ideal for a subtle, slightly sweet flavor. Avoid red miso unless you prefer a stronger taste.
Add water slowly to the marinade — just enough to make it spreadable but not runny.
For a smoother coating, use a blender or mini food processor to combine miso with oil and garlic.
Serving Tips:
Serve immediately for best texture — roasted cauliflower can lose crispness as it cools.