ArrowDownFill 1arrow-small-lineFill 1GroupStaff FaveGroupClose IconEmailLike Cooking Light on FacebookShapePage 1 Copy 3Page 1 Copy 2Grid IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Miso Roasted Cauliflower

Photo: Brian Woodcock; Styling: Claire Spollen
Yield

Serves 4 (serving size: about 1 1/2 cups)

Roasting vegetables brings out rich flavors in any side dish. Break out the cauliflower and start cooking for dinner tonight. This recipe calls for white miso, which is sweeter than yellow miso. You can find it in the refrigerated section near the produce in most supermarkets. If your large grocery store doesn't carry it, check out your local Asian market. Stirring the cauliflower once during the cook time allows all edges of the vegetable to get crispy, which basically makes it addictive. Serve the roasted cauliflower with your favorite protein, or toss it in a hearty cool-weather salad alongside sweet potato. 

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons white miso
  • 1 garlic clove, grated
  • 6 cups cauliflower florets
  • Cooking spray

Nutrition Information

  • Calories 105
  • Fat 6.1 g
  • Satfat 1 g
  • Monofat 4.1 g
  • Polyfat 0.7 g
  • Protein 4 g
  • Carbohydrate 11 g
  • Fiber 4 g
  • Cholesterol 0.0 mg
  • Iron 1 mg
  • Sodium 254 mg
  • Calcium 39 mg
  • Sugars 4 g
  • Est. Added Sugars g

How to Make It

  1. Place a jelly-roll pan in oven. Preheat oven to 450°F (leave pan in oven). Combine olive oil, miso, and garlic. Massage mixture evenly onto cauliflower florets. Remove pan from oven; coat pan with cooking spray. Add cauliflower to pan. Bake until crisp-tender, about 20 minutes, stirring after 10 minutes.

  2. Remove pan from oven; coat pan with cooking spray. Add cauliflower to pan. Bake until crisp-tender, about 20 minutes, stirring after 10 minutes.