Miso is a Japanese staple and is made with soy beans a grain (like rice or barley), salt, and koji (a mold) and then it is allowed to ferment anywhere from a few weeks to several years. There are two different types of miso light coloured miso which is light beige to yellow in colour or dark miso which is red, light brown to almost black in colour. Light miso is lighter and sweeter in flavour due to shorter fermentation time. It's made with less soybean content and more grains, like white rice. Dark miso is fermented for longer for a stronger, and saltier flavour. It is made with a higher proportion of soybeans and salt for an intense complex flavours. For this recipe we are using the light coloured miso, for its delicate flavour profile and so that it doesn’t discolour our white cauliflower.

The marinade and dressing can be made several days in advance and kept covered in your fridge. You can also prepare the cauliflower and marinate it the day before and keep,it covered in the fridge, take it out in advance and bring it to room temperature before roasting. As this is best served as hot side it is best to roast just before serving.

Miso Cauliflower Loaded with Great Umami Flavour

Name: Miso Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 kg cauliflower or Romanesco ((approximately 1 head of cauliflower 2.2 pounds)); 2 tbsps white miso paste; 2 tbsps MCT or neutral oil; 1 tbsp sesame oil; 2 tbsps rice vinegar; 1 tbsp soy sauce or tamari; 1 tsp chilli flakes ((adjust to your liking)); ¼ cup MCT or neutral oil; 3 tbsps rice vinegar; 2 tbsp white miso paste; 1 tbsps soy sauce or tamari; 1 tbsp sesame oil; 1 tbsp fresh ginger (grated); 1 clove garlic (minced); ¼ cup coriander/cilantro (roughly chopped); Pinch chili flakes

Miso Cauliflower offers an umami taste sensation that will be lucky to make it to the dinner table it is just that delicious. An impressive dinner party side to fall in love with.

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Miso cauliflower in blue bowl with chopsticks, chilli flakes and coriander on the side.

We have smothered cauliflower florets in a decadent miso marinade and then roasted until soft, nutty and golden - mmmm!

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You Will Need

Make It With Exotic Romanesco

As an interesting alternative try this salad with Romanesco cauliflower or broccoflower, it is a hybrid of broccoli and cauliflower with a slightly sweet mild flavour. It looks like a green cauliflower with high pointy florets.

Step-by-Step Instructions

Step 1 - Prepare the Cauliflower

Preheat the oven 180^oF / 360^oC and line a baking tray with baking paper.
Wash your cauliflower, cut off the stem and cut into small florets.

HANDS CUTTING THE STEM FROM A CAULIFLOWER ON WOODEN BOARD

Step 2- Roast the Cauliflower

Add all the marinade ingredient to bowl and mix well to break up the miso and to combine.

Place the cauliflower florets and the marinade in a mixing bowl and toss until well coated.

WHISKING MARINADE TO BREAK UP MISO & COMBINE

MIXING CAULIFLOWER FLORETS & MISO MARINADE TO COMBINE

Arrange in a lined baking tray and place in the middle part of your oven. Roast until well cooked and golden brown (approximately 30 minutes).

ADDING MARINATED CAULIFLOWER FLORETS TO A LINED BAKING TRAY

ROASTING MISO CAULIFLOWER TIL GOLDEN & SOFT

Step 3 - Shake Up Dressing

Add all the dressing ingredients to a glass jar, whisk to break up miso then shake well until emulsified.

Taste and adjust seasonings according to your liking.

Step 4- Assemble the Salad

Arrange cauliflower into a salad bowl or platter, drizzle over the dressing.

Scatter the mint leaves and chilli flakes on top to garnish.

POURING VINAIGRETTE OVER ROASTED MISO CAULIFLOWER

TOPPING MISO CAULIFLOWER FOR CORIANDER & CHILLI FLAKES

What to Serve With It

This is a great side to serve alongside your roast, steak dinner, grilled salmon or noodles. Try it with a Japanese style roast chicken or with or teriyaki glazed rissoles.

We served ours with baked tonkatsu which are panko-crusted pork chops so we could dip them in the yummy miso vinaigrette!

Tips and Questions

What is Miso Paste?

Miso is a Japanese staple and is made with soy beans a grain (like rice or barley), salt, and koji (a mold) and then it is allowed to ferment anywhere from a few weeks to several years.
There are two different types of miso light coloured miso which is light beige to yellow in colour or dark miso which is red, light brown to almost black in colour.
Light miso is lighter and sweeter in flavour due to shorter fermentation time. It's made with less soybean content and more grains, like white rice.
Dark miso is fermented for longer for a stronger, and saltier flavour. It is made with a higher proportion of soybeans and salt for an intense complex flavours.
For this recipe we are using the light coloured miso, for its delicate flavour profile and so that it doesn’t discolour our white cauliflower.

Can I Make It Ahead?

The marinade and dressing can be made several days in advance and kept covered in your fridge.
You can also prepare the cauliflower and marinate it the day before and keep,it covered in the fridge, take it out in advance and bring it to room temperature before roasting.
As this is best served as hot side it is best to roast just before serving.

What About the Leftovers?

The marinade and dressing can be made several days in advance and kept covered in your fridge.
You can also prepare the cauliflower and marinate it the day before and keep,it covered in the fridge, take it out in advance and bring it to room temperature before roasting.
As this is best served as hot side it is best to roast just before serving.