Take your side dish to the next level with this cauliflower glazed with a miso sauce and then roasted to crispy perfection!
The inspiration for this dish comes from the Cauliflower Fritti that used to be on the bar menu at Soho House in Chicago. It's the dish that completely changed my perception of cauliflower so I was determined to create a version of it that could be easily made at home.
If you are looking to create a complete meal try serving this roasted cauliflower with these Open-Faced Grilled Steak Sandwiches or this Pork Tenderloin with Merlot Cherry Sauce.
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Many people have a love-hate relationship with cauliflower. I fall into that category, however, I've learned that when it's roasted at high heat, cauliflower becomes an extremely tasty side dish!
- This miso glazed roasted cauliflower makes the perfect side dish that seems fancy but is very easy to make.
- At just over 30 minutes from start to finish, I often include it in my weekday dinner menu, especially when I want something that isn't too complicated.
- You can pre-make the miso glaze a few days ahead of time so all you have to do is toss and roast the cauliflower.
This is the perfect recipe to add to your everyday meals recipe collection so read for some tips on how to create it.
Contents:
Ingredient Notes
The full list of ingredients & measurements is provided in the Recipe Card below.
- Cauliflower: You'll want one medium-sized head of cauliflower.
- White miso: I prefer white over red miso for this recipe. In most grocery stores you'll find miso in the refrigerated area of the produce section.
- Mirin: This is also known as sweet rice wine, but not to be confused with rice wine vinegar, which has a completely different flavor. It can be found in the Asian products aisle at most major grocery stores.
- Panko breadcrumbs: The panko breadcrumbs are what gives this dish its texture. I use them almost exclusively for breading as they provide a nice crunch that other types of breadcrumbs don't.
- Crème fraîche: If you need to substitute, sour cream is an option here though the sauce will have a slightly different taste due to the sour cream being tangier.
- Mascarpone: You'll usually find this in the cheese section at most grocery stores.
- Spices: Ground ginger, ground cumin
- Pantry staples: Olive oil, sesame oil, honey, sea salt, ground pepper
Pro tips for making roasted cauliflower
Cut the cauliflower into medium-sized florets. It's easier to dip them in the panko when they are not too small, and they get nice and crispy when they aren't too large.
Leave space on the baking sheet. To ensure the cauliflower gets crispy, leave some space between each floret on the baking sheet. This allows it to get crispy on all sides instead of starting to steam which is what can happen if the florets are too close together.
Don't toss the cauliflower in the panko. I know it's tempting to cut down on time, but individually dipping the glazed cauliflower florets yields the best results. I did a bit of experimentation with how to get the breading to stick. Dipping them individually gives you a nice crispy result, almost like they are fried.
How to make this recipe
The full printable recipe card is below, but let’s walk through the details before you get started.
I love this dish because it's quick and easy enough to make on a weeknight. The whole process only takes 35 minutes and more than half of that is time the cauliflower will be in the oven.
Step 1 | Make the glaze. You start this dish by combining the miso with the oils, mirin, honey, ginger, salt and pepper in a small bowl. Mix with a small whisk or fork until the miso is fully incorporated into the sauce.
Step 2 | Glaze the cauliflower. Then you'll add the cauliflower florets to a large bowl and pour the miso glaze over the top. Toss the cauliflower until all the florets are coated with glaze.
Step 3 | Bread the cauliflower. Once you've tossed the florets in the glaze, you'll dip each one in panko breadcrumbs to coat the top of the floret. Then place the floret on a baking sheet. Repeat this process until they are all coated with breadcrumbs.
Step 4 | Roast the cauliflower. The breaded, glazed cauliflower florets then go into the oven to roast for about 20 minutes. You want them to turn golden brown. Some of the glaze may start to burn a bit on the edges and that is fine, just don't let it get too burnt.
Step 5 | Make the dipping sauce. While the cauliflower is roasting, combine the creme fraiche, mascarpone, honey, cumin and ground pepper in a small bowl. Mix well then refrigerate until you are ready to use it.
Make Ahead Tip
You can make the miso glaze ahead of time so when you're ready to cook you just have to toss the cauliflower in the glaze and then coat it with panko.
Tools you'll want for this recipe
Silicone Baking Mats - I've only recently gotten into using these but have discovered they are a lifesaver. Just line your baking sheet with one and they keep all the sticky, gooey stuff off of your baking pans. Depending on the type, the mats may develop some discoloration, but they still work just fine. Many are even dishwasher-safe for easy clean-up!
Half sheet jelly roll pan - These sheet pans are a must in the kitchen. You can use them for everything from roasting veggies to baking cookies.
Storage Tips
After the cauliflower cools, you can store it in an airtight container in the refrigerator for a few days. Keep the sauce separate from the cauliflower. I recommend reheating in either a conventional or toaster oven so you get the crispiness back after being refrigerated.
More great side dishes
If you are looking for another great side dish that will be a hit with your dinner guests check out:
- Crispy Roasted Brussels Sprouts. High heat and some oil give you extra crispy brussels spouts.
- Roasted Carrots with Cumin & Honey. This is another unique side dish with a great flavor profile that's still easy enough to make to accompany your weeknight meal.
- Smashed Potatoes with Sage & Pancetta. This is a unique take on roasted potatoes that gets an extra pop from the crisp pancetta and the sage sauce.
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Miso Glazed Roasted Cauliflower
Ingredients
For the cauliflower:
- 2 ½ cups cauliflower florets
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon mirin, sweet rice wine
- 1 tablespoon honey
- 1 tablespoon white miso
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- ⅓ cup panko breadcrumbs
For the dipping sauce:
- ¼ cup crème fraîche
- 2 tablespoons mascarpone
- 1 teaspoon honey
- dash ground pepper
- pinch ground cumin
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
- Make the miso glaze. Combine the oils, mirin, honey, miso, ginger, salt and pepper in a small bowl. Mix with a small whisk or fork until the miso is fully incorporated into the sauce.
- Glaze the cauliflower. Add the cauliflower to a medium mixing bowl. Pour the miso glaze over the cauliflower and toss to coat.
- Bread the cauliflower. Pour the panko into a dish with low sides. Once the cauliflower is coated with miso glaze take each floret and dip it into the panko, being sure to coat thoroughly. Place the coated floret on the baking sheet, leaving room between each one Repeat until all florets are coated.
- Roast the cauliflower. Roast for 20 minutes or until the florets are golden brown. Remove from oven and serve immediately with dipping sauce.
- Make the dipping sauce. While the cauliflower is roasting, combine crème fraîche, mascarpone, honey, cumin and pepper in a small bowl. Mix well and refrigerate until ready to use.
Nutrition
This post was originally published in March 2017. It was updated in February 2024 with some new information. No changes were made to the original recipe.
Pam Wattenbarger
I have been trying to find new ways to incorporate cauliflower into our diet. This sounds really tasty and unique.
Dene' V. Alexander
Oh, wow! These look amazing. Love that it can satisfy a good fried crunch in a healthy way!!
traditionallymodernfood
Your pictures are tempting,my son likes baked cauliflower flavours u used is amazing. I should try ur version sometime
Bethany @ athletic avocado
I could see this recipe being my new favorite way to enjoy cauliflower! Oh so crispy and flavorful 🙂
Heather Seeley
Wow these look amazing! They look like the perfect snack or appetizer.
Stephanie@ApplesforCJ
I'm a huge cauliflower lover so this sounds right up my alley. I've turned cauliflower into so many things but never this. Will put this on the list of things to make 🙂
Veena Azmanov
We love miso... in fact we love anything Japanese food.. Have never thought of miso glaze on cauliflower before.Yum. Can't wait to try.
Kelly @ Trial and Eater
I'm glad you found a dish to change your mind about cauliflower! I've been obsessed with cauliflower recipes the last couple years, definitely adding this one to the list!
Marisa Franca @ All Our Way
What a great way to eat cauliflower -- a nice switch. I bet whenever you make it there isn't a flower left! I'm pinning.
FoodieGirlChicago
Yes, it pretty much disappears every time I make it!
Kylee from Kylee Cooks
Oh, that looks amazing. I've been looking for new ways to use cauliflower - that will do it!
Karly
Yaaaaaaas girl! I've had fried cauliflower and it rocked my world, but, obviously fried isn't the most ideal way to eat your veggies. LOVE this crunchy version that's a little healthier, but just as delicious. Gotta try this!
FoodieGirlChicago
Thanks Karly. I tried to get it as close to the texture and crunch of fried as possible! Enjoy!!
Adriana Lopez Martn
I confess I am a cauliflower super fan. I try to eat it in so many ways and now I have found a new way to make it. Great recipe =)
valmg @ From Val's Kitchen
My husband likes cauliflower. This one sounds flavorful. I bet he'd enjoy finding this on the table for dinner one night.
Christine McMichael
Wow, these look amazing! Perfect as a side dish or snack. Love that they're healthy, too! Saving for later!
Noel
I've seen a few roasted cauliflower recipes lately and while they are interesting, they don't tempt me. Your version is tempting me! I like the smaller bites and the sauce sounds perfect.
Sandhya Ramakrishnan
I love roasted cauliflower and in fact lately my boys don't want to eat cauliflower any other way. Glazing them with miso is such a great idea. This dish combines two of my favorite ingredients, cauliflower and miso. I am bookmarking this to try soon.
Alisa Ewert
I really liked your article, I just tried it at home and i made it perfect. Thank you
FoodieGirlChicago
Thanks Alisa - I'm glad you liked it!
Priya Srinivasan
We love cauliflower! this looks totally yum and i love how you have served them beautifully with the sauce!! 🙂
Heather
What an amazing recipe to add some healthy into your diet .. Cauliflower is such an easy vegetable to add amazing flavor and crunch to .. your recipe looks to deliver on both!!
FoodieGirlChicago
Thanks Heather!
Byron Thomas
I totally get where you're coming from with your dislike for cauliflower. I started to like it about 4 years ago and now it's a regular item on our grocery list. Baked cauliflower is better than anything on a veggie platter.
FoodieGirlChicago
I'm glad to know I'm not the only one who took a while to realize that roasted is the way to go! 🙂
Molly Kumar
What a fantastic flavor combination! We love cauliflower at our house and since it doesnt have any strong flavor on its own, the possibilities are endless. I'm bookmarking your recipe to try later.
FoodieGirlChicago
Thanks Molly! I hope you enjoy it!
Amy
So I have always loved cauliflower, but my husband definitely does not. But in the past couple of years I have been trying my darndest to convert him and we finally realized he likes cauliflower rice. I'm thinking this might be the perfect dish to try him on next! I mean, breaded & roasted and dipped in that sauce? How could he NOT love it?
Sean@Diversivore
I'm kind of in love with this idea. I too have a bit of a love-hate relationship with cauliflower. I find raw cauliflower dry and dull, and it never really looks its best on a veggie platter. But it does some pretty incredible things when cooked, and you can do so much with it! Plus, I ADORE miso and I'm always looking for new ways to use it in my cooking. So yeah... I'm pretty intrigued by these tasty little bites. Heck, I bet I could even get my kids to eat them. 😀