Miso Tahini Roasted Cauliflower (Printable)
Golden roasted cauliflower coated in savory miso-tahini sauce with fresh green onions
# List of ingredients:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 3 green onions, thinly sliced (separate white and green parts)
→ Sauce
03 - 3 tbsp tahini
04 - 2 tbsp white miso paste
05 - 2 tbsp olive oil
06 - 1 tbsp lemon juice
07 - 1 tbsp maple syrup or honey
08 - 2 tbsp water (plus more as needed)
09 - 1 garlic clove, minced
→ Seasoning
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp sea salt
→ Garnish
12 - 1 tbsp toasted sesame seeds
13 - Extra sliced green onions
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with 1 tablespoon olive oil, the white parts of the green onions, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast cauliflower for 25–30 minutes, turning once halfway, until golden and tender.
04 - While cauliflower roasts, prepare the sauce: In a small bowl, whisk together tahini, miso paste, olive oil, lemon juice, maple syrup or honey, minced garlic, and water until smooth. Add more water if needed to reach a pourable consistency.
05 - Transfer roasted cauliflower to a serving bowl. Drizzle with the miso-tahini sauce and toss gently to coat. Top with green parts of green onions and toasted sesame seeds. Serve warm or at room temperature.
# Expert Advice:
01 -
- The sauce transforms ordinary cauliflower into something crave-worthy with deep savory notes
- It comes together in under 15 minutes of active work
- The leftovers actually taste better the next day
02 -
- Tahini sauces can thicken dramatically as they sit. Add more water, not more tahini, to thin it out.
- Do not crowd the baking sheet or the cauliflower will steam instead of roast.
03 -
- Check your miso brand for salt levels before adding additional salt
- Toast your sesame seeds in a dry pan for 2 minutes for maximum fragrance