Take your side dish to the next level with this cauliflower glazed with a miso sauce and then roasted to crispy perfection!
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I've always had a love-hate relationship with cauliflower. However, I learned that once it's roasted at high heat, cauliflower becomes an extremely tasty side dish!
The inspiration for this dish comes from the Cauliflower Fritti that was 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.
This is the perfect recipe to add to your everyday meals recipe collection. Continue reading to learn more about how to make this Miso Roasted Cauliflower, or jump straight to the recipe to start cooking!
Why you’ll love this recipe
- 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.
The full list of full 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 give this dish it's 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
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.
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.
How do I store roasted cauliflower?
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.
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.
And if you want to do something really different, it makes a great replacement for the traditional side of fries with this Caramelized Onion Gruyere Burger!
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.
Miso Glazed Roasted Cauliflower
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
- 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 fortes 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.
This post was originally published in March 2017. It was updated in March 2022 with some new information. No changes were made to the original recipe.