Whole Roasted Cauliflower Recipe
This whole roasted cauliflower is brushed with a savory glaze made with miso paste, sesame oil, ginger, and chili garlic sauce, then roasted until tender and beautifully browned. Ready in under an hour, it’s an easy vegetarian dish packed with bold flavor.
Ingredients
- 1 large cauliflower
- 2 tablespoons sesame oil
- 1 tablespoon cooking oil
- 1 tablespoon miso paste
- 1 tablespoon chili garlic sauce
- 1 teaspoon finely grated ginger
- To serve: sliced green onions, toasted white and black sesame seeds, and sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Cut the leaves and stem off the cauliflower so that it sits flat.1 large cauliflower
- In a small bowl, mix the sesame and cooking oil, miso paste, Chinese chili garlic sauce, and ginger. Using your hands, rub the mix over the cauliflower, making sure you get it everywhere, even the bottom.2 tablespoons sesame oil, 1 tablespoon cooking oil, 1 tablespoon miso paste, 1 tablespoon chili garlic sauce, 1 teaspoon finely grated ginger
- Place the cauliflower in a cast iron pan or on a baking sheet and roast in the oven for 45-55 minutes, or until it is soft and brown. Remove the cauliflower from the oven and season with sea salt. Sprinkle the green onions and toasted sesame seeds over before serving.To serve: sliced green onions, toasted white and black sesame seeds, and sea salt
Serving: 1 serving = ¼ of the recipe, Calories: 159kcal, Carbohydrates: 13g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 430mg, Potassium: 637mg, Fiber: 5g, Sugar: 5g, Vitamin A: 4IU, Vitamin C: 101mg, Calcium: 49mg, Iron: 1mg