Miso Tahini Roasted Whole Cauliflower Recipe

This miso tahini whole roasted cauliflower is destined to become a favorite main dish. Whether you serve it alongside a protein or pair it with vegetable-forward sides, it’s impressive, simple to prepare, and full of deep umami flavor. The cauliflower braises to tender perfection while developing a beautiful caramelized exterior.

This recipe is a showstopper for dinner parties and holiday meals like Thanksgiving or Christmas, but it’s equally delicious any night of the week. It’s also naturally vegan and plant-based.

What ingredients do you need for this roasted miso cauliflower recipe?

Whole cauliflower: One medium head of cauliflower. White is standard, but purple or yellow varieties work as well.

White miso paste: The glaze is built from white miso, tahini, Togarashi, and fresh lemon juice (or a splash of red wine vinegar). You can add a grated garlic clove or garlic powder if you like, though the glaze is flavorful without it.

Green onions: Thinly sliced scallions are combined with lemon juice (or red wine vinegar), salt, black pepper, and chili oil to make a bright garnish to drizzle over the finished cauliflower.

What is Togarashi?

Togarashi is a Japanese spice blend typically made from chili flakes, nori (seaweed), orange peel, sesame seeds, and sometimes ginger. It adds heat, umami, and texture to the glaze.

Instructions for this miso tahini roasted cauliflower recipe

Steam or blanch the cauliflower.

Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil or set up a steamer. Trim away the outer green leaves and remove as much of the tough stem as you prefer, leaving the base intact so the head holds together. Steam or gently boil the whole head for 10–13 minutes, depending on size, until the exterior gives slightly when pressed but the cauliflower is not mushy. Meanwhile prepare a baking sheet lined with parchment or foil and place a wire rack on top.

Tip: Aim for tender but not falling-apart—use touch to judge doneness.

Roast the cauliflower.

Transfer the steamed cauliflower to the wire rack on the baking sheet or to a cast iron skillet. Drizzle with about 1/4 cup extra virgin olive oil (or avocado oil), then season generously with kosher salt and black pepper, making sure the oil coats the entire head. Roast for 20 minutes, turning once halfway through.

Make the miso tahini glaze.

While the cauliflower roasts, whisk together 2 tablespoons white miso paste, 1/3 cup tahini, 1 teaspoon togarashi, the juice of one lemon, 1/4 cup ice water, and 2–3 ice cubes. Season with salt and pepper. Whisk until smooth and mostly lump-free; the melting ice helps thin and emulsify the mixture. The glaze should be thick but pourable—think pancake batter consistency. Add another ice cube if it needs loosening.

Glaze and continue roasting.

After the initial 20 minutes of roasting, remove the cauliflower and brush the glaze all over, coating the florets and sides. Reserve about half the glaze to finish the dish after roasting. Return the cauliflower to the oven for another 30–35 minutes, turning halfway, until it is deeply browned in places and very tender inside.

Prepare the garnish.

Combine one bunch thinly sliced scallions with the juice of one lemon (or a splash of red wine vinegar), 1 tablespoon chili oil, a pinch of salt, and cracked black pepper. Mix and chill for 10–15 minutes to let the flavors meld and become bright.

Assemble and serve.

Remove the cauliflower from the oven and let it rest on the wire rack for a few minutes. Drizzle the reserved miso tahini glaze over the head, then spoon the scallion-chili oil mixture on top. Sprinkle with toasted sesame seeds if desired. Transfer to a cutting board.

To serve, slice the cauliflower like a cake: make angled cuts from the core outward to create wedges or “steaks.” The slices may fall apart slightly, which indicates the cauliflower is perfectly braised and tender. Arrange slices or florets on plates and serve with any remaining sauce on the side.

Tips, Tricks and Substitutions

How to cut cauliflower steaks: Use a sharp knife and slice from the core outward at an angle, cutting wedge-shaped pieces. Avoid slicing straight across vertically if you want intact wedges.

Other garnish ideas: If you prefer something other than scallions, swap in parsley, cilantro, or basil. Fresh herbs add brightness and pair well with the savory glaze.

Storage: Store leftovers in an airtight container. Reheat gently in the oven or microwave.

Variations: To adapt this to non-vegan preferences, finish with butter or a sprinkle of Parmesan for a richer flavor profile.

Serving ideas

This roasted cauliflower pairs well with whole grains like rice, quinoa, or farro and a simple side salad. For more vegetable-forward accompaniments, try roasted beets with burrata, a bright panzanella, or a lemony cabbage and leek pasta. It also complements pan-roasted or grilled proteins if you’d like a heartier meal.

Watch How To Make This Recipe