Take your side dish to the next level with this cauliflower glazed with a miso sauce and then roasted to crispy perfection!
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 here 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 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 frying, 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!
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 have it for dinner during the week when I don’t feel like doing a lot of cooking!
notes from the kitchen
- 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’s 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.
Take your side dish to the next level with this cauliflower glazed with a miso sauce then roasted to crispy perfection!
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
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.
Roast the cauliflower:
- Preheat the oven to 450°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
- Pour the panko into a dish with low sides.
- Add the cauliflower to a medium mixing bowl. Pour the miso glaze over the cauliflower and toss to coat.
- 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 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.
- Serving Size: 3/4 cup
- Calories: 295