Savoury and charred to perfection, these Miso Ginger Roasted Cauliflower florets are a flavour-packed healthy snack or side dish. Bonus: they’re also Sugar Detox-approved!
Ready for cauliflower like you’ve NEVER tasted it before? Hold onto your hats, friends. Snack time is about to get wild.
Raise your hand if impulse buys in the produce section of Whole Foods are a regular occurrence for you. Just me? I’m sure I’m not the only one. Not long ago the purple and orange heads of cauliflower you see below were calling my name. As someone who willingly admits to have eaten an entire head of crispy roasted cauliflower for dinner in the past, visions of delicious, perfectly charred, savoury florets immediately filled my mind. My mouth was watering at the thought of it, so into the cart they went.
As I mentioned a couple of months ago for these Miso Cod Power Bowls, one of the best bits about miso is that it’s a fermented food. During the fermentation process, lots of lovely gut-friendly probiotics are produced, which we benefit from when we eat fermented foods. Many of you have shared that gut health is a huge priority for you, so I thought I’d give you yet another delicious use for this lovely, savoury probiotic-packed paste.
I like to roast my cauliflower in batches to ensure that all the little pieces can sit in single layers, rather than being crowded on one pan. This seems to be the best setup for even roasting, in addition to a nice hot oven. My cauliflower took about 25 minutes to crisp up, and if you want a little extra char, feel free to leave them in for longer or turn up the broil setting in the final minute or two of cooking.
Oh, and one last note….If you’d like an extra punch of spice, go ahead and add a squirt of sriracha. Not essential, but highly recommended!
Miso Ginger Roasted Cauliflower
- Total Time: 30 mins
Description
Savoury and charred to perfection, these Miso Ginger Roasted Cauliflower florets are a flavour-packed healthy snack or side dish. Bonus: they’re also Sugar Detox-approved!
Ingredients
- 1 large head purple cauliflower
- 1 large head orange cauliflower
- cilantro and lime wedges, to garnish
For the miso ginger glaze:
- 2 tbsp melted coconut oil or avocado oil
- 3 tbsp white miso
- 2 tsp rice vinegar
- 2 cloves roughly chopped garlic
- 2 tsp minced or grated fresh ginger
- 1/2 – 1 tsp chili flakes
Instructions
- Preheat the oven to 420F. Line 2 baking sheets with parchment paper.
- Chop the cauliflower into small bite-sized florets and place them all in a very large bowl.
- Whirl all the ingredients for the miso ginger glaze in a food processor until as smooth as possible. it should have the consistency of a paste.
- Pour the glaze over the cauliflower, coating as much as possible.
- Transfer the cauliflower onto the baking sheets, spreading it out into a single layer for even roasting. (You may need to do this in batches depending on the size of your oven and baking sheets.)
- Roast for 25-30 mins, or until the cauliflower is charred on the edges. (Note that ovens can have minds of their own, so if your cauliflower doesn’t seem to be charring, switch to the broil setting.)
- Serve hot, garnished with torn cilantro and drizzled with lime juice.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: snack
- Method: roast
- Cuisine: Asian
Your turn! What are some of your favourite sugar-free savoury snacks?
This may sound silly, but where can you buy Miso? I’ve been looking for it for a long time.
Hi Diane, not a silly question at all! I buy mine from Whole Foods, but you should be able to find it at other natural food grocery stores. It’ll be in a refrigerated section, likely near the tempeh and tofu.