Roasted cauliflower with miso glaze

Whether you're following a meat-free diet or are just looking for creative ways to up your vegie intake, try this delicious whole roasted cauliflower.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
Find this recipe and more like it in The Australian Women's Weekly's 'Eat Well Live Well' cookbook.


Miso-roasted whole cauliflower
  • 1.3 kilogram whole cauliflower
  • 1 cup (250ml) dry sherry
  • 1/4 cup (65g) white (shiro) miso paste
  • 1/4 cup (60ml) maple syrup
  • 2 tablespoon olive oil
  • 1 tablespoon finely grated fresh ginger
  • 2 clove garlic, crushed
  • 2 teaspoon sesame seeds
  • 1 green onion (scallion), sliced thinly


Miso-roasted whole cauliflower
  • 1
    Preheat oven to 200°C.
  • 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.

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