Miso-roasted whole cauliflower

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. Find this recipe and more like it in The Australian Women's Weekly's 'Eat Well Live Well' cookbook, out January 1, 2017.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


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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