This miso tahini whole roasted cauliflower is an impressive, easy main that’s rich in umami and perfectly braised. It works beautifully alongside a protein or vegetable-forward side and makes a lovely centerpiece for dinner parties or holiday meals. This version is completely vegan and plant-based.
What ingredients do you need for this roasted miso cauliflower recipe?
Whole cauliflower: One head of cauliflower (white is used here, but purple or yellow varieties work too).
White miso paste: The glaze combines white miso with tahini, togarashi, and fresh lemon juice (or red wine vinegar). You can add a grated garlic clove or a pinch of garlic powder if you like, but it’s flavorful without.
Tahini: Provides a creamy, nutty base to the glaze so it clings and caramelizes on the cauliflower.
Togarashi: A Japanese spice blend of chili flakes, seaweed, orange peel, sesame seeds and sometimes ginger. It brings heat, texture and extra umami to the sauce.
Green onions and chili oil: A quick garnish of thinly sliced scallions tossed with lemon (or red wine vinegar), salt, pepper and a touch of chili oil brightens the finished dish. Toasted sesame seeds finish it off nicely.
Instructions
1. Steam or boil the cauliflower. Preheat the oven to 425°F (220°C). In a large pot or Dutch oven, bring water to a boil and add the whole cauliflower (trim away outer stem leaves but keep the base intact). Steam or gently boil for 10–13 minutes, depending on size, until the exterior gives slightly but the head is not mushy. Meanwhile, prepare a baking sheet lined with parchment or foil and set a wire rack on top.
Tip: Test the exterior with your fingers—aim for tender but not falling apart.
2. Roast the cauliflower. Transfer the steamed cauliflower to the prepared rack or a cast-iron skillet. Drizzle with about 1/4 cup extra-virgin olive oil (or avocado oil) and season generously with kosher salt and freshly ground black pepper so the oil fully coats the head. Roast for 20 minutes, turning once halfway through.
3. Make the miso tahini glaze. While the cauliflower roasts, whisk together 2 tablespoons white miso paste, 1/3 cup tahini, 1 teaspoon togarashi, juice of 1 lemon, about 1/4 cup ice water and 2–3 ice cubes, plus salt and pepper to taste. Whisk until smooth; the ice will help loosen and lighten the texture. You want a glaze similar to a thick pancake batter—viscous enough to coat but pourable for drizzling. Add another ice cube if it needs thinning.
4. Glaze and finish roasting. After the initial 20 minutes, remove the cauliflower and brush the glaze all over, covering as much of the surface as possible. Reserve half of the glaze for finishing. Return the cauliflower to the oven and roast for another 30–35 minutes, turning once or twice, until the head is browned in spots and tender through to the core.
5. Prepare the topping. Combine one bunch thinly sliced scallions with the juice of 1 lemon (or a splash of red wine vinegar), 1 tablespoon chili oil, salt and pepper. Chill in the fridge for 10–15 minutes while the cauliflower finishes so the flavors meld.
6. Assemble and serve. Remove the cauliflower and let it rest on the rack a few minutes. Drizzle the reserved glaze over the top, then spoon the scallion and chili oil mixture on. Sprinkle toasted sesame seeds if desired. Transfer the head to a cutting board and slice into wedges from the core like you would a cake—slice triangles outward rather than cutting straight across—to keep pieces intact as you serve. Arrange steaks or florets on a platter and offer any remaining sauce alongside.
Tips, Tricks and Substitutions
How to cut a cauliflower steak: Use a sharp knife and slice the head into wedges from the core, cutting like a cake so pieces hold their shape.
Herb swaps: If you don’t love scallions, parsley, cilantro or basil make great alternatives.
Storage: Store leftovers in an airtight container and reheat in the oven or microwave when ready to eat.
Variations: For a non-vegan twist, finish with butter or grated Parmesan instead of or in addition to the miso tahini glaze.
What to serve with this cauliflower
This roasted cauliflower pairs well with grains like rice, quinoa or farro, and with a simple side salad. It also complements vegetable-forward plates or roasted meats. For more plant-based pairings, consider tofu dishes, brothy beans and greens, or hearty vegetable sides.
Watch How To Make This Recipe
Miso Tahini Whole Roasted Cauliflower
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Servings: 2
Ingredients
For your cauliflower
- 1 whole head cauliflower
- 1/4 cup extra-virgin olive oil (or avocado oil)
- 1 bunch scallions, thinly sliced
- Juice of 1 lemon or a splash of red wine vinegar
- 1 tablespoon chili oil
- Toasted sesame seeds, optional
- Kosher salt and freshly ground black pepper
Miso Tahini Glaze
- 2 tablespoons white miso paste
- 1/3 cup tahini paste
- 1 teaspoon togarashi
- Juice of 1 lemon
- 1/4 cup ice water
- 2–3 ice cubes
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C). Steam or gently boil the trimmed whole cauliflower for 10–13 minutes until slightly tender. Prepare a baking sheet with parchment or foil and place a wire rack on top.
- Transfer the cauliflower to the rack, drizzle with oil, and season with salt and pepper. Roast for 20 minutes, turning once halfway.
- Meanwhile, whisk the miso, tahini, togarashi, lemon juice, ice water and ice cubes with salt and pepper until smooth. Adjust the texture with another ice cube so the glaze is thick but pourable.
- After 20 minutes, brush half the glaze over the cauliflower and return it to the oven for 30–35 minutes, turning occasionally, until browned and tender.
- Toss the sliced scallions with lemon juice, chili oil, salt and pepper and chill briefly so flavors meld.
- When the cauliflower is done, rest a few minutes, drizzle with remaining glaze, spoon over the scallion mixture, and sprinkle toasted sesame seeds if using. Slice into wedges from the core and serve with extra sauce.
Nutrition
Calories: 337 kcal; Carbohydrates: 5 g; Protein: 2 g; Fat: 35 g; Saturated Fat: 5 g; Sodium: 652 mg. Nutrition is an approximation.