This miso-glazed cauliflower was everything!!

I loved this cauliflower so much! I literally sat there and ate it by itself because it’s THAT good!

The miso glaze is also very delish and it what truly makes this cauliflower pop! I’ve used this glaze on Brussels sprouts and tofu in the past and really wanted to see how it would taste on baked cauliflower.

You’ve got to try this! Any maybe you’re not a fan of cauliflower, add it to Brussels sprouts, tofu, or vegan chicken.

Don’t forget to tag me, @sweetgreensvegan, if you make this and leave a comment below!

Miso Glazed Cauliflower Ingredients:

1 medium-sized head of cauliflower

2 tbsps of olive oil

1 1/2 tbsp of rice vinegar

1 1/2 tbsp of coconut aminos

1 1/2 tbsp of sriracha

1 1/2 tbsp of miso paste

1/2 tsp of brown sugar/sweetener

1/8 tsp of black pepper

Instructions:

Preheat the oven to 400 degrees

Slice the cauliflower in 1/2 inch thick pieces. Start by cutting at the root of the cauliflower head - it makes having whole pieces easier. Wash the cauliflower with water to ensure it is clean

In a small bowl, combine the olive oil, coconut aminos, rice vinegar, sriracha, miso paste, brown sugar/sweetener, and black pepper. Whisk until combined well

Add the cauliflower pieaces to a baking sheet and pour the miso glaze mixutre (from step 3) to the cauliflower and ensure all sides are coated with the glaze

Place the cauliflower in the oven and bake for 15-20 minutes

Once the cauliflower has finished baking, add the pieces to an oiled skillet over medium heat. Cook on each side for 2-4 minutes. The cauliflower should start to char a bit (see final picture as reference)

Serve with a stiry, salad, in a buddha bowl, or with rice and veggies