2.Cut a cross in base of cauliflower with a sharp knife. Place cauliflower in a large, heavy-based cast iron casserole or deep ovenproof dish. Pour sherry into base of dish.
3.Combine miso, syrup, oil, ginger and garlic in a small bowl; season. Spread over cauliflower. Cover dish with lid or foil; bake for 20 minutes.
4.Sprinkle cauliflower with sesame seeds; bake, uncovered, for a further 15 minutes or until cauliflower is tender and browned lightly.
5.Serve cauliflower topped with green onion.
If you don’t have space in your oven to cook a whole cauliflower, cut it into six wedges and lay them flat in a baking dish; bake them, uncovered, for the second amount of cooking time. You can also roast six baby cauliflowers for individual serves.