Miso Baked Cauliflower Bites
Tossed with white miso, soy sauce, and sriracha, these Miso Baked Cauliflower Bites are a flavourful and easy side dish or snack. You could even turn them into the main course! From start to finish, this miso cauliflower recipe comes together in just 30 minutes.
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I love cauliflower florets because they can take on so many different flavors. These Miso Baked Cauliflower Bites are one of my new favorites.
Fresh cauliflower florets are tossed with ingredients like white miso, soy sauce, mirin, and sriracha for a tangy, savory, and slightly sweet flavor. It’s a bit of a bold flavor which I LOVE – no boring cauliflower side here!
Baking them allows the cauliflower florets to crisp up a bit and when served straight from the oven, they’re a bit crunchy. You could easily turn these into an entree by tossing in some chickpeas for some protein if you’re looking for a vegetarian dish or serving them as a side to really amp up dinner.
These just a few minutes to prepare – it’s just a matter of whisking the ingredients, tossing the cauliflower florets, and popping them in the oven.
Ingredients & Substitutions
- Cauliflower – You’ll need one head of cauliflower chopped into florets.
- White miso – White miso contains more rice than other types and has a milder, sweeter flavor as it’s only fermented for 4 to 12 months.
- Grapeseed oil – Helps the baked cauliflower bites crisp up in the oven.
- Soy sauce – You can also use tamari for a similar umami flavor.
- Mirin – See notes below.
- Sriracha – Adds a kick of heat to the Miso Roasted Cauliflower.
- Garlic – Grating the garlic works better than mincing it in this recipe.
- Sesame seeds – Adds flavor and a bit of texture.
- Green onion – For serving and giving this dish some color.
What Is Mirin?
Mirin is a specific type of rice wine that you’ll find used in many Japanese recipes. It’s often compared to sake but is sweeter due to a higher sugar content and less alcohol.
If you don’t have any mirin on hand, you can use regular rice wine or white wine vinegar with ½ teaspoon of sugar or honey to add some sweetness and balance the acidity.
Are Cauliflower Stems and Leaves Edible?
Yes! While we’re just using cauliflower florets for this recipe, both the stems and leaves are edible. The green leaves are actually packed with all types of nutrition, like fiber, iron, calcium, etc. So think twice before tossing them! You can cook them up similarly to kale or spinach, roast them, add them to salads, etc.
Do I Have To Include the Sriracha?
If you prefer your Miso Cauliflower without any heat or just don’t like spicy things, you can omit the sriracha. You can replace it with a simple tomato paste for a different flavor or leave it out completely.
Can I Use Frozen Cauliflower?
Yes, you can use frozen cauliflower but it must be fully thawed before starting the recipe. While using pre-cut florets will save prep time, fresh is best because freezing and thawing adds moisture to the cauliflower florets and may result in a less crispy outcome.
Tips for Cutting a Head of Cauliflower
The easiest way to cut a head of cauliflower into florets is to remove the stems, and then cut around the stem at an angle. This way you can pull the stem and core out and the florets will become looser and easier to remove.
Break the florets off with the hands or a knife. I like to cut the larger florets in half so that the flat sides can get nice and crispy.
How to Make Baked Cauliflower Bites
- To make your Miso Roasted Cauliflower Bites, begin by preheating the oven to 425°F.
- Whisk together the miso, grapeseed oil, soy sauce, mirin, sriracha, and garlic. Add the chopped cauliflower florets to the bowl. Toss to coat well with the sauce.
- Spread the cauliflower florets evenly on a non-stick baking sheet. I haven’t found any need to spray the sheet. Bake for 15 to 20 minutes, depending on your desired tenderness. (You can check this by poking a floret with a fork.) Note that the bake time will vary depending on how big or thick the pieces are.
- During the last 2 minutes of baking I like to switch to broil so get the top of the cauliflower a little more crispy before serving. I like a few crispy brown bits… so much flavor!
Serving Suggestions
These Miso Baked Cauliflower Bites make a great snack or side dish for a quick and easy dinner with these tasty mains:
- Smokey Baked Turkey Wings
- Crispy Oven Baked Chicken Thighs
- Indonesian Chicken Satays
- Kalbi Style Flanken Ribs
- Honey Sriracha Grilled Chicken Thighs
- Flaky Oven Roasted Salmon
They also make a great addition to salads if you have leftovers.
How to Store Leftovers
Leftover Miso Cauliflower can be stored in an airtight container in the fridge for up to 3 days. Note that they will those their crispiness in the fridge, due to the moisture.
You can reheat them quickly in the oven or air fryer to regain some of the crispiness, though be careful not to burn them.
Personally, I think cold baked cauliflower bites make a wonderful addition to a tossed salad.
More Cauliflower Recipes:
- Tahini Cauliflower and Chickpea Salad
- Broccoli & Cauliflower Cheese Bake
- Asian BBQ Cauliflower Wings
Miso Baked Cauliflower Bites
Ingredients
- 1 head cauliflower; chopped into bite sized florets
- 2 tbsp white miso
- 1 ½ tbsp grapeseed or vegetable oil
- 1 tbsp soy sauce or tamari
- 1 tbsp mirin (see post for substitution)
- 2 tsp sriracha
- 1 clove garlic; grated
- 1 tsp sesame seeds (optional)
- 1 green onion; sliced (optional)
Instructions
- Preheat oven to 425°F.
- To a large bowl add the miso, grapeseed oil, soy sauce, mirin, sriracha and garlic. Whisk until combined.
- Add the chopped cauliflower to the bowl and toss to coat with the sauce.
- Spread the cauliflower evenly onto a non-stick baking sheet and bake for 15-20 minutes or until the desired tenderness when testing with a fork.
- During the last minute of cooking switch to broil to brown and crisp up the tops of the cauliflower. Remove from oven and sprinkle with sesame seeds and sliced green onion.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
