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Spicy Miso Peanut Butter Whole Roasted Cauliflower
5 from 69 votes

Spicy Miso Peanut Butter Whole Roasted Cauliflower

This Spicy Miso Peanut Butter Whole Roasted Cauliflower features a small head of cauliflower cooked whole and coated generously with a smooth marinade of peanut butter, miso, chili pastes, soy sauce, and spices. The process includes pre-baking the cauliflower to soften it slightly before marinating thoroughly, resulting in a tender, flavorful centerpiece with a rich, spicy, umami glaze. The addition of mushrooms and carrots on the side complements the main ingredient and enhances the dish’s texture and taste.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 259 kcal
Course: Main Course
Cuisine: Asian, American

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

    Cup of Yum
  1. 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.
  2. Slice up your mushrooms and carrots.
  3. Find a dish that fits the cauliflower but only has 1-2 inches space around the cauliflower.
  4. 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.
  5. Meanwhile, prepare the marinade: Add all the ingredients to a blender and blend until smooth.
  6. 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.
  7. 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.
  8. Remove after another 15 minutes. Reduce the baking temperature to 375 degrees F(190 c)
  9. 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.
  10. Place the dish in the oven and cover it lightly with a foil and continue to bake for another 20 minutes.
  11. Check if your cauliflower is done to preference. Otherwise, you can bake for another 5 minutes or so.
  12. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 259

% 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.