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spiced curiosity | garlicky miso cauliflower
Garlicky Miso Cauliflower for Vegetarian Thanksgiving

Wednesday, December 3, 2014

garlicky miso cauliflower

I used to despise cauliflower. While my nine-year-old self was wearing neon colors and pigtails, this bland plant was hogging the dinner plate and killing my vibe. Cauliflower was mushy, beige, and downright gross (this coming from a kid who loved veggies and begged for seconds on salad).

Garlicky Miso Cauliflower

A couple decades later, I’ve come to terms with this winter-ridden ‘flower. Notably, I’ve mastered the art of marinating, and now I race my husband to the last piece of roasted veggies. The secret is in the sauce, and this marinade in particular is ridiculously simple yet flavorful. The dark red miso slams the umami gong and also adds a savory saltiness; meanwhile the mustard and honey provide tang, and the garlic and coriander offer herbaceous backup.

Garlicky Miso Cauliflower

It’s delicious – but cauliflower is a messy brute to break down. Here’s a visual how-to on getting the most bang for your buck (i.e. no losing precious food and making a huge mess).

How to Chop Cauliflower


Garlicky Miso Cauliflower

Garlicky Miso Cauliflower

I love making this as a holiday side dish. It takes less than 30 minutes of oven room (which is valuable real estate during a feast), and it’s hard to mess up. If you ditch the coriander or add one-too-many-teaspoons of mustard, Garlicky Miso Cauliflower will still knock your and your guests’ socks off. My kind of holiday offering.

garlicky miso cauliflower – thanksgiving veggie ftw


  • 2 lbs. cauliflower
  • 1/2 cup darkest miso paste you can find
  • 3 garlic cloves
  • 1 tsp. mustard
  • 1 Tbsp. honey
  • 1/2 tsp. ground coriander
  • 1/2 tsp. water – to thin the marinade
  • 1/4 cup olive oil


  1. Preheat oven to 450°F. Cut cauliflower into 2-inch sections. Evenly distribute in oiled baking dish.
  2. Either in a food processor or in a bowl with a fork, blend first five ingredients. Then, drizzle in olive oil and blend until combined. Pour this beautiful concoction over the cauliflower, trying to cover as much white vegetable surface area as you can. Aim to cover most but not all parts of the florets.
  3. Roast cauliflower in oven for 20-25 minutes, or until easily pierced with a fork. Spoon the juices in the pan over the veggies if possible (or soak up with a piece of bread – it’s that good). Serve immediately.

I shared this with Waste Not Want Not Wednesday.

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