Whole Roasted Cauliflower with Miso and Tomato Pesto

This whole roasted miso cauliflower makes a seriously spectacular vegetarian centerpiece. It’s loaded with a punchy Asian-style marinade and served with a gorgeous miso-tomato pesto. It uses a clever time-saving hack to pre-cook the cauliflower, giving you the best result every time.

Table of Contents

• Why this Roasted Cauliflower Works So Well
• How to Get Perfect Whole Roasted Cauliflower, Every Time
• Ingredients You’ll Need
• How to Make the Whole Roasted Cauliflower
• Whole Roasted Cauliflower FAQs
• Like this recipe? Try these easy ideas next
• Whole Roasted Cauliflower with Miso and Tomato Pesto Recipe

Why this Roasted Cauliflower Works So Well

There’s something really spectacular about a whole roasted cauliflower. It just looks SO gorgeous when you bring it to the table, and I love how it celebrates how wonderful vegetables can be.

Here, the cauliflower is slathered with a gorgeous miso-gochujang marinade and served with an Asian-style tomato pesto for a very fun fusion vibe.

Basically, it’s loaded with all my favorite things (miso, soy, chilli jam) and makes for a lovely veggie option when you’re entertaining.

This recipe is also faster than most whole roasted cauliflower recipes – thanks to my favorite hack, which I’m sharing below 👀

How to Get Perfect Whole Roasted Cauliflower, Every Time

The problem I’ve had with whole roasted cauliflower in the past is that the outside cooks and takes on too much color before the middle can cook through. I’ve tried boiling it in water first, but find it super finicky – it’s messy, the cauliflower never properly stays in the water, and it’s hard to dry it completely once it’s out.

. This way is SO much easier. It’s honestly a game-changer:

• The key is cooking the cauliflower so it’s tender BEFORE it goes into the oven. Then all the oven needs to do is char the marinade and give the outside florets color.
• The solution? Cook the cauliflower in the microwave first. This is one of my absolute favourite hacks. It’s a technique I learned from Masterchef Australia (the superior Masterchef).

Ingredients You’ll Need

• Cauliflower. Try to use a large cauliflower, and trim any tough outer leaves before you start.
• White miso paste. This fermented soybean paste is a shortcut to a super delicious depth of flavor. It’s wonderful in vegetarian dishes to really bring that savory, umami element. You’ll find it in the Asian food aisle of your supermarket. Go for white miso here – it’s milder than the darker miso pastes.
• Gochujang paste. This is a fermented Korean chilli paste that’s LOADED with deep, umami flavor. It’s easier to find than it used to be – larger supermarkets are starting to stock it in their Asian food aisle. You can also pick it up from Amazon. If you can’t find it, you can use another hot sauce, like sriracha.
• Sweet chili jam. I use my sweet chili jam recipe here – but you could use any other sweet chilli sauce, or use more honey.
• Rice vinegar. If you can’t find any, just use white wine vinegar or apple cider vinegar.

How to Make the Whole Roasted Cauliflower

This is a step-by-step photo overview of how to make the roasted cauliflower – the full recipe with ingredient quantities is at the bottom of the page for you.

1. Pop the cauliflower into the microwave for 12 minutes. While it’s in there, mix the miso-gochujang marinade.

2. Transfer the cauliflower onto a parchment paper-lined baking pan, then slather the marinade over, getting it into all the cracks and crevices. Pop into the oven.

3. While the cauliflower is in the oven, make the pesto. Add all the ingreidents to the bowl of a food processor.

4. Blitz until a creamy, slightly chunky sauce forms.

5. The cauliflower is ready when it looks gorgeously charred on the outside, and you can easily pierce into the middle with a knife.

6. Smooth the pesto onto the base of a serving platter, then top with the cauliflower. Scatter over the cilantro, scallions, sesame seeds, and the tahini sauce to serve.

Whole Roasted Cauliflower FAQs

Like this recipe? Try these easy ideas next

Roasted Butternut Squash Salad with Feta and Pomegranate

Honey and Harissa Glazed Halloumi

Creamy One Pot Sundried Tomato White Beans (‘Marry Me’ White Beans)

Saucy Sesame Soba Noodle Salad

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

Whole Roasted Cauliflower with Miso and Tomato Pesto

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5 from 2 reviews

• Author: Kate Phillips
• Total Time: 42 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This whole roasted miso cauliflower makes a seriously spectacular vegetarian centerpiece. It’s loaded with a punchy Asian-style marinade and served with a gorgeous miso-tomato pesto. It uses a clever time-saving hack to pre-cook the cauliflower, giving you the best result every time.

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Ingredients

Units USM Scale 1x2x3x

For the whole roasted cauliflower – 

• 1 large cauliflower, tough outer leaves trimmed
• 3 tablespoons white miso paste
• 1/2 tablespoon gochujang paste
• 2 tablespoons honey
• 3 tablespoons olive oil
• 3 garlic cloves, crushed
• 2 scallions (spring onions), finely sliced
• 1-inch piece of ginger, grated

For the tomato pesto – 

• 1 cup toasted flaked almonds, plus 1 tablespoon kept aside to serve (use 1 1/2 cups if you’re using whole almonds)
• 2 teaspoons ginger, grated or chopped (or use ginger paste)
• 2 garlic cloves
• 2 tablespoons light soy sauce
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar (or use white wine vinegar or apple cider vinegar)
• 1 tablespoon miso paste
• 1 tablespoon sweet chilli jam (or use sweet chilli sauce)
• 4 tablespoons tomato paste

For the toppings – 

• 2 tablespoons sesame seeds
• Handful of cilantro (coriander) leaves, roughly torn
• 1 scallion (spring onion), sliced into long, thin strips and popped into a glass of water, to curl up.
• 1/3 cup tahini (optional)
• 1 tablespoon lemon juice (optional)
• 1/2 teaspoon salt (optional)

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Instructions

1. Microwave the cauliflower. Place the cauliflower on a microwave-safe plate, and microwave on high for 12 minutes. In the meantime, heat the oven to 400°F (200°C fan).
2. Make the marinade. Add 3 tablespoons of miso paste, ½ tablespoon gochujang paste, 2 tablespoons of honey, 3 crushed garlic cloves, 2 finely sliced scallions, 3 tablespoons of olive oil, and 1 tablespoon of grated ginger to a small bowl and mix into a cohesive, thick sauce. 
3. Coat and roast the cauliflower. Once the cauliflower has been microwaved, transfer it to a parchment paper-lined baking pan or dish. Spoon the marinade over it, rubbing it into the cracks and crevices as much as possible. Transfer into the oven for 30 minutes, until lovely, red and charred on the outside. You should be able to easily pierce through the cauliflower with a knife.
4. Make the pesto. Add the toasted almonds, 2 teaspoons of grated ginger, 2 garlic cloves, 4 tablespoons of tomato paste, 2 tablespoons of light soy sauce, 2 tablespoons of honey, 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of white miso paste, and 1 tablespoon of sweet chili jam into the bowl of a food processor. Blitz into a chunky paste, then set aside.
5. Make the tahini sauce (optional). Mix ⅓ cup of tahini with 1 tablespoon of lemon juice and ½ teaspoon of salt with a fork until a thick paste forms, then slowly drizzle in ¼ cup of water, continuing to mix, until a smooth sauce, the consistency of heavy cream forms. Use a little more water if it’s a bit thick (it will thicken up as it sits, too).
6. Garnish and serve. Once your cauliflower is cooked through, spread the pesto onto the base of a serving platter. Top with the charred, roasted cauliflower. Drizzle the tahini sauce over the cauliflower (if you’re using it), then scatter over the cilantro leaves, scallions, sesame seeds, and extra toasted almonds.

Notes

PREP AHEAD: The tomato pesto will keep well for 1 week in the fridge, stored in an airtight container. You can also microwave the cauliflower, then cover it in the marinade the day before you want to cook it. Or you could roast it earlier in the day you’d like to serve it, then heat through in the oven at 350F (180C fan) for 15 minutes, with aluminum foil covering the top. 

MAKE IT VEGAN: Swap the honey for maple syrup or agave syrup.

Serve the cauliflower hot from the oven, or at room temperature. It’s lovely either way.

The cook-time of the cauliflower will vary based on the size – I’m using a large cauliflower here – you want to be able to easily pierce the thick middle stalk with a knife when it’s done. If you feel a little resistance, pop it back in the oven for another 10 or so minutes, covering the top with aluminium foil to prevent it burning.

Gochujang is a Korean fermented chilli paste that you’ll find in the Asian food aisle in large supermarkets – you can also find it on Amazon. If you can’t find it, use another chilli sauce, like sriracha. 

• Prep Time: 12
• Cook Time: 30
• Category: vegetarian
• Method: oven
• Cuisine: mediterranean

Nutrition

• Serving Size: 1/6 cauliflower