Tender cauliflower florets are coated in a flavorful blend of mild white miso and garlic, complemented by the sweetness and subtle heat of sweet chili sauce, in this side dish. This miso-garlic cauliflower is the perfect accompaniment to grilled chicken or fish. Alternatively, serve it atop rice or noodles for a simple and delicious vegetarian meal option.
Ingredients
- 3 tablespoons white miso
- 3 tablespoons water
- 2 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 1 tablespoon sweet chili sauce
- 2 cloves garlic, minced
- 1 large head cauliflower (3 lbs.), trimmed and cut into 1- to 2-inch florets
- cooking spray
- 3 scallions, thinly sliced, for garnish (optional)
Directions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Whisk miso, water, cornstarch, sesame oil, chili sauce and garlic together in a medium bowl until smooth. Add cauliflower; toss well to combine. Spread on the prepared baking sheet and coat with cooking spray. Roast until tender and slightly charred, stirring halfway through, about 30 minutes. Garnish with scallions, if desired.