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This Asian-inspired Miso Gochujang Peanut Butter Glazed Whole Roasted Cauliflower is a veggie-forward show-stopper perfect for the holidays, whether you’re having it as a vegan main course of a vegetarian meal or serving it as a side dish or appetizer. Gluten-free and refined sugar-free.
Mix Miso, Peanut Butter and gochujang! And glaze a cauliflower! Flavor explosion! This Asian-inspired miso & peanut butter whole roasted cauliflower recipe is incredibly easy and requires just about 15 minutes of active kitchen time but delivers a healthy vegan main that’s impressive enough for entertaining during the holidays. I like to make this whole miso glazed roasted cauliflower as the main dish but you can also serve it as a shared side for dinner parties or weeknight meals!
An umami-rich sweet and spicy peanut butter miso gochujang glaze with fresh ginger adds tons of flavor to the cauliflower. It has miso peanut butter and Korean gochujang to make up a deep complex flavor profile! Serve this whole roasted cauliflower with veggies, some steamed rice, or a side salad.
This is really the best roasted cauliflower head I have ever tried and I can’t wait for you to try it out! If you like the concept of whole roasted cauliflower, but with more traditional flavors, you might also want to try my simple oven-roasted herbed cauliflower.
More Cauliflower recipes on the blog:
- Cauliflower in Double Onion Sauce
- Baked Gobi Manchurian
- BBQ Cauliflower Wings
- Diwani Handi Vegetables
- whole Roasted curried cauliflower
- Sticky Sesame cauliflower
Spicy Miso Peanut Butter Whole Roasted Cauliflower
Ingredients
- 1 small head of cauliflower
- 1/2 cup carrots
- 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 Korean gochujang or you can use more sambal oelek
- 3 tablespoons soy sauce,, tamari for Glutenfree
- 1/3 cup smooth peanut butter, or use almond butter
- 3 tablespoons maple syrup
- 2 teaspoons miso
- 1 tablespoon white vinegar or rice vinegar
- 1/2 inch knob of ginger
- 2 cloves of 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- 1 small head of cauliflower – I prefer small heads as they cook quicker and more evenly
- along with the cauliflower, I like to add carrots, and mushrooms, like cremini or white button mushrooms to the baking dish – those make for great sides
- For spicing up the marinade, I mix sambal olek and gochujang, you can use more sambal oelek or other Asian chili sauce if you don’t have gochujang, I would recommend you get some though as the flavor is very different with it and it lasts years
- peanut butter and sesame oil along with garlic and ginger add an Asian twist to this recipe
- soy sauce and miso glaze up the umami in the glaze
- maple syrup
- white vinegar or rice vinegar balances out the rich peanut butter
Tips & Substitutions:
- Serve this with a side of rice, some dinner rolls and the roasted veggies from the casserole dish.
- Let the cauliflower cool down a bit – the flavors are more intense when it’s not piping hot.
How to make this recipe:
Prep your cauliflower by removing the hard stem. Then use your knife or a skewer to poke some holes on top of the cauliflower as well as the 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 of 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 and bake for 10-12 minutes. Meanwhile, prepare your marinade mixture. 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. Pour some marinade into the stem area.
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 Fahrenheit.
Add in the carrots and your mushrooms around the cauliflower. Drizzle some of the marinade all over. Also , baste/brush the cauliflower with some of the marinade. Add 2-3 tablespoons of water in your 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, cover it lightly with a foil, and continue baking for another 20 minutes. Check if your cauliflower is done to preference. Otherwise, you can bake for another 5 minutes or so.
Remove the foil. Then let it sit for a few mins then take it out of the oven. serve it with rice or some dinner rolls. Top it with some green onions then serve it.
Does the cauliflower need to be blanched first (like in your gobhi musallam recipe)? Does it cook all the way through if you don’t blanch it?
No, it does not need blanching for a small to medium size cauliflower
I made this dish for dinner tonight and it’s absolutely beautiful. Thank you for all your beautiful recipes and posts, your page is always my ‘go to’ when I want to cook. Whenever vegans ask where to find vegan recipes, I always say ‘Vegan Richa’! Thank you for all you do.
🙂 so great to hear, thank you for sharing!
This was so amazingly delicious. The sauce recipe now has a coveted spot on the inside of the kitchen cabinet door for quick referral as I see how it can be used in many different ways. Thank you! My kid even ate the mushrooms!
Wow! Yay, glad it was a hit
I baked the tray (sided corningware dish) with cauliflower, carrots, red pepper and put frozen broccoli on last 10 minutes.
Great!
What type of miso do you use? There’s quite a few options and each has their own flavor profile.
White miso will have the most mild flavor.
WOW! Richa!
This was INCREDIBLE! I made the marinade exactly as written and it was perfect. I used potato, carrot and zucchini with the cauliflower. I’m glad to be single so that I can eat this all myself!
Thank you!
So glad you enjoyed!
I cook for just one. Would this freeze well?
I’ve never tried but mushrooms and cauliflower have mositure. the texture wouldn’t be equal. you could try
I went with the try bake option and my family LOVED this meal. The sauce is so incredible that my teenager scavenged the tiny amount left in the blender cup.
*tray bake
Awesome!
This is so easy and out of this world delicious! Thank you, Richa! 💕
❤️❤️❤️
Delicious over the cauliflower and also as a side sauce with plain roasted vegetables. I used the stated amount of Sambal Oelek but only about 1/3 the quantity of the gochujang paste fir a mild-moderate spicy sauce.
yay , nice side option