Miso-Tahini Roasted Cauliflower with Sesame Seeds
Crispy roasted cauliflower florets coated in a savory-sweet miso-tahini glaze, finished with toasted sesame seeds. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 40 minutes, pairs cauliflower, white miso paste, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 1.5-inch florets) cauliflower
- 2 tbsp white miso paste
- 1.5 tbsp tahini
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tbsp sesame seeds
- 1.5 tbsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F. Toss 1 large head cauliflower florets with 1.5 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
- Step 2: Whisk together 2 tbsp white miso paste, 1.5 tbsp tahini, 1 tbsp maple syrup, and 1 tsp rice vinegar in a bowl until smooth.
- Step 3: Roast cauliflower for 25-30 minutes until edges are crisp and golden, then brush with miso-tahini mixture. Sprinkle with 1 tbsp sesame seeds and return to oven for 5 minutes until seeds are toasted.
