Spicy Miso Peanut Butter Whole Roasted Cauliflower
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
259 kcal
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Course
Main Course
Spicy Miso Peanut Butter Whole Roasted Cauliflower
Description
Spicy Miso Peanut Butter Whole Roasted Cauliflower is prepared by first removing the cauliflower’s hard stem and piercing it to allow the marinade to infuse inside. A mix of sambal oelek, gochujang, soy sauce, peanut butter, maple syrup, miso paste, vinegar, garlic, ginger, sesame oil, and cornstarch is blended into a smooth, complex sauce that balances heat, sweetness, and umami. The cauliflower is briefly baked covered to soften before it is flipped, brushed, and soaked with the marinade, and then roasted uncovered for a final bake, allowing the marinade to caramelize and coat the florets intensely.
The creamy, spicy peanut-miso glaze contrasts with the tender yet firm cauliflower texture. Mushrooms and carrots added alongside integrate well with the roasted flavors and contribute a pleasing mouthfeel and color. This dish serves well as a vegetarian main or a hearty side dish in a larger meal.
Variations include substituting sunflower seed butter for peanut butter to accommodate nut allergies or chopping the cauliflower into florets for a tray bake with additional vegetables and tofu. Covering the baking dish during initial roasting helps soften ingredients before finishing uncovered for browning.
Ingredients
- 1 cauliflower small head
- 1/2 cup carrot
- 6-8 ounces mushroom like crimini or white quartered or sliced 1/8 inch thick
For the marinade:
- 1 tablespoon sambal oelek or Asian chili sauce of choice
- 1 tablespoon gochujang or you can use more sambal oelek
- 3 tablespoons soy sauce tamari for Glutenfree
- 1/3 cup peanut butter or use almond butter, smooth
- 3 tablespoons maple syrup
- 2 teaspoons miso paste
- 1 tablespoon white vinegar or rice vinegar
- 1/2 inch ginger knob
- 2 cloves garlic
- 1/4 teaspoon black pepper
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1/4 cup water
- green onion for garnish
Instructions
- Prep your cauliflower by removing the hard stem of the cauliflower. Then use your knife or a skewer to poke some holes on top of the cauliflower as well as base/stem side of your cauliflower.
- Slice up your mushrooms and carrots.
- Find a dish that fits the cauliflower but only has 1-2 inches space around the cauliflower.
- Grease the dish and set it aside. Preheat the oven to 400 degrees Fahrenheit(200c ). Place the cauliflower in the dish , cover with parchment and bake for 10-12 minutes.
- Meanwhile, prepare the marinade: Add all the ingredients to a blender and blend until smooth.
- Remove the cauliflower from the oven then let it cool for 3 minutes so that you can handle it carefully. Flip the cauliflower and pour some of the marinade through the stem area so that it coats the inside of the florets.
- Then flip it and brush some marinade all over the cauliflower really well. Place the cauliflower in the baking dish again and put it in the oven to bake.
- Remove after another 15 minutes. Reduce the baking temperature to 375 degrees F(190 c)
- Add in the carrots and mushrooms around the cauliflower. Drizzle some of the marinade all over. Also , baste/brush the cauliflower with more of the marinade. Add 3 tablespoons of water in the blender to rinse out the blender and pour that on the side of the cauliflower over the mushrooms and carrots.
- Place the dish in the oven and cover it lightly with a foil and continue to bake for another 20 minutes.
- Check if your cauliflower is done to preference. Otherwise, you can bake for another 5 minutes or so.
- Then let it sit uncovered in the oven for a few mins then take it out of the oven. Remove the foil, garnish with green onion and serve it with rice or some dinner rolls.Refrigerate leftovers for upto 3 days.
Notes
- Use sunflower seed butter instead of peanut butter for a nut-free option.
- For a tray bake variation, chop cauliflower into florets and add assorted vegetables and tofu for a mixed roast, covering during initial baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 682mg | 28% |
| Potassium | 847mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 2702IU | 54% |
| Vitamin C | 72mg | 80% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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