This stunning whole roasted cauliflower is coated in an Asian-inspired mix of miso paste, sesame oil, ginger, and chili garlic sauce and then roasted until it’s dark and delicious. It’s a delicious and hearty vegetarian main or side that’s surprisingly easy to make. Ready in just 55 minutes!


  1. 1 Cauliflower, large
  2. 1 tsp Ginger
  3. 1 tbsp Chili garlic sauce
  4. 1 tbsp Miso paste, gluten-free
    Oils & Vinegars:
  5. 1 tbsp Cooking oil
  6. 2 tbsp Sesame oil

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.

Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.