Miso-Tahini Roasted Cauliflower Steaks

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crisp-tender cauliflower steaks glazed with a savory miso-tahini sauce, roasted until caramelized for a vegan umami delight. This Japanese-inspired vegan recipe (gluten-free), ready in about 45 minutes, pairs cauliflower, olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head (cut into 1-inch thick steaks) cauliflower
• 2 tbsp olive oil
• 2 tbsp white miso paste
• 2 tbsp tahini
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 clove (minced) garlic
• 1 tsp sesame seeds
• 1/4 tsp salt

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Arrange 1 large head of cauliflower (cut into 1-inch thick steaks) on a parchment-lined baking sheet.
2. Step 2: Drizzle 2 tbsp olive oil over cauliflower steaks and season with 1/4 tsp salt, then toss to coat evenly.
3. Step 3: Roast for 25-30 minutes, flipping once halfway, until edges are golden and crisp.
4. Step 4: While roasting, whisk together 2 tbsp white miso paste, 2 tbsp tahini, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1 minced garlic clove until smooth.
5. Step 5: Remove cauliflower from oven and brush generously with miso-tahini glaze.
6. Step 6: Return to oven for 5 minutes to set the glaze, then garnish with 1 tsp sesame seeds before serving.