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Miso Glazed Roasted Cauliflower

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Take your side dish to the next level with this cauliflower glazed with a miso sauce and then roasted to crispy perfection!  

Crispy roasted cauliflower with a miso glaze on a black matte plate

I’ve always had a love-hate, well actually mostly hate, relationship with cauliflower.  I would look at it on veggie platters and think – YUCK!  Do you know what I mean??

The one lovely evening last fall that all changed!  I was having snacks and cocktails with a friend at Soho House in Chicago.  It was my first time there and she is a member, so I let her decide what we should order.  She picked the Cauliflower Fritti.  I’m pretty sure I made a face!  She promised me I’d love it….I was pretty skeptical, but it turns out she was right!

Ever since that fall evening when I first had the Cauliflower Fritti,  I’ve been thinking about how to make a version of the dish, so one cold weekend in January I started working on it.    From the name of the inspiration dish,  you might guess that the cauliflower I had at Soho was fried.  Since I’m also focused on healthier food choices and not a big fan of frying food at home, I decided roasting was the way to go.  Turns out when you roast cauliflower it gets a nice slightly sweet taste that is super yummy!

I’ll admit, there were a few mishaps with this one, as getting the breading to stick to the cauliflower took a little bit of experimentation!   Making the miso sauce somewhat sticky and individually dipping each piece in the panko let the cauliflower get nice and crispy, almost like if was fried, which is what I wanted to achieve.  The result is super tasty and something I think you’ll want to make over and over again!

Close up of crispy miso roasted cauliflower with a swirl of dipping sauce on a black matte plate

This miso glazed roasted cauliflower makes the perfect side dish that seems fancy but is really easy to make.  At just over 30 minutes from start to finish, I often include it in my weekday dinner menu, especially if I don’t feel like doing something 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.

Miso glazed cauliflower florets on a baking sheet before roastingIndividual crispy roasted cauliflower florets on a baking sheet

Tips for Roasting Cauliflower

  • Cut the cauliflower into to medium-sized florets.  It’s easier to dip them in the panko if you don’t have too many and they get nice and crispy if they aren’t too large.
  • Some of the miso glaze will sink to the bottom of the bowl, so when you are dipping the cauliflower in the panko be sure to use up that glaze to get an extra coating of miso on each floret!
  • To ensure the cauliflower gets crispy, leave some space between each floret on the baking sheet.  That 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.
  • The miso glaze that gets on the baking sheet will get super crispy and a little burnt.  I like to scrape this up and toss it on top of the cauliflower when serving, as it has a nice taste and adds a little crunch to the dish.
  • If you are looking for another great side dish that will be a hit with your dinner guests check out these Roasted Brussels Sprouts.

things you may want for this recipe

Silicon 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, like these from Food52 are even dishwasher safe for easy clean-up.

 

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Breaded cauliflower glazed in a miso sauce

Miso Glazed Roasted Cauliflower

★★★★★ 5 from 7 reviews
  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x
  • Category: Veggies & Sides
  • Method: Oven Roasting
  • Cuisine: Asian Inspired
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Description

Take your side dish to the next level with this cauliflower glazed with a miso sauce then roasted to crispy perfection!

Scale

Ingredients

For the cauliflower: 

  • 2 1/2 cups cauliflower florets
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon honey
  • 1 tablespoon white miso
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup panko breadcrumbs

For the dipping sauce: 

  • 1/4 cup crème fraîche
  • 2 tablespoons mascarpone
  • 1 teaspoon honey
  • dash ground pepper
  • pinch ground cumin

Instructions

Make the miso glaze: 

  1. 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.

Roast the cauliflower: 

  1. Preheat the oven to 450°F.  Line a rimmed baking sheet with a silicone mat or parchment paper.
  2. Pour the panko into a dish with low sides.
  3. Add the cauliflower to a medium mixing bowl.  Pour the miso glaze over the cauliflower and toss to coat.
  4. 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 fortes are coated.
  5. Roast for 20 minutes or until the florets are golden brown.  Remove from oven and serve immediately with dipping sauce.

Make the dipping sauce: 

  1. 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

  • Serving Size: 3/4 cup
  • Calories: 295

Keywords: Oven roasted veggies, cauliflower, miso recipes

 

 

Miso Glazed Roasted Cauliflower

 

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Reader Interactions

Comments

  1. Pam Wattenbarger says

    I have been trying to find new ways to incorporate cauliflower into our diet. This sounds really tasty and unique.

    Reply

  11. Karly says

    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!

    Reply

  15. Noel says

    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.

    ★★★★★

    Reply

  16. Sandhya Ramakrishnan says

    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.

    Reply

  19. Heather says

    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!!

    ★★★★★

    Reply

  20. Byron Thomas says

    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.

    Reply

    • FoodieGirlChicago says

      I’m glad to know I’m not the only one who took a while to realize that roasted is the way to go! 🙂

      Reply

  21. Molly Kumar says

    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.

    Reply

  22. Amy says

    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?

    ★★★★★

    Reply

  23. Sean@Diversivore says

    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. 😀

    Reply

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