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    Home » main course

    Miso Peanut Butter Whole Roasted Cauliflower

    Published: Nov 15, 2021 by Richa 35 Comments

    Jump to Recipe   Print Recipe

    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.

    a wedge of a whole glazed peanut butter miso roasted cauliflower served with rice

    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!

    side view of an Asian glazed whole roasted cauliflower with miso peanut butter glaze

    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.

    overhead shot of peanut butter miso roasted cauliflower

    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 

    Miso Peanut Whole Roasted Cauliflower served with rice
    Print Recipe
    5 from 18 votes

    Spicy Miso Peanut Butter Whole Roasted Cauliflower

    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.
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: Main Course
    Cuisine: American, Asian fusion
    Keyword: gochujang roasted cauliflower, miso roasted cauliflower, whole roasted cauliflower
    Servings: 4
    Calories: 259kcal
    Author: Vegan Richa

    Ingredients

    • 1 small head of cauliflower
    • 1/2 cup (64 g) carrots
    • 6-8 ounces (170.1 g) 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 (86 g) 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 (0.25 teaspoon) black pepper
    • 1 tablespoon sesame oil
    • 1/4 teaspoon (0.25 teaspoon) salt
    • 2 teaspoons cornstarch
    • 1/4 cup (59.15 ml) 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

    Nut-free: Use sunflower seed butter instead of peanut butter
    Tray Bake: Chop the cauliflower into florets. Add the cauliflower mushrooms Carrots and other veggies such as bell peppers or add some pressed and cubed tofu. Use a baking dish where the veggies can be in a single layer with a bit of overlapping. Drizzle the marinade and toss well to coat. Cover the dish with parchment and bake for 20 mins then remove parchment and bake until tender. 

    Nutrition

    Nutrition Facts
    Spicy Miso Peanut Butter Whole Roasted Cauliflower
    Amount Per Serving
    Calories 259 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g13%
    Sodium 682mg30%
    Potassium 847mg24%
    Carbohydrates 32g11%
    Fiber 5g21%
    Sugar 16g18%
    Protein 11g22%
    Vitamin A 2702IU54%
    Vitamin C 72mg87%
    Calcium 71mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    a wedge of baked whole peanut butter miso roasted cauliflower with a side of rice
    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.

    ingredients needed for making peanut butter miso whole roasted cauliflower

    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.

    cauliflower and asian peanut butter miso glaze on a white marble countertop


    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.

    vegan whole roasted cauliflower in a white casserole dish

    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.

    a miso peanut butter glazed head of cauliflower in a white casserole dish

    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.

    cauliflower head glazed with miso peanut butter mixture ready for baking

    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.

    whole roasted cauliflower with vegan peanut butter miso glaze

    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.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Donna

      January 06, 2023 at 10:16 am

      5 stars
      I baked the tray (sided corningware dish) with cauliflower, carrots, red pepper and put frozen broccoli on last 10 minutes.

      Reply
      • Vegan Richa Support

        January 06, 2023 at 12:33 pm

        Great!

        Reply
    2. Holly

      December 28, 2022 at 6:15 am

      What type of miso do you use? There’s quite a few options and each has their own flavor profile.

      Reply
      • Vegan Richa Support

        December 29, 2022 at 3:10 pm

        White miso will have the most mild flavor.

        Reply
    3. Cass

      November 10, 2022 at 3:40 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        November 11, 2022 at 10:44 pm

        So glad you enjoyed!

        Reply
    4. Jan

      January 30, 2022 at 10:22 am

      5 stars
      I cook for just one. Would this freeze well?

      Reply
      • Vegan Richa Support

        February 05, 2022 at 8:42 am

        I’ve never tried but mushrooms and cauliflower have mositure. the texture wouldn’t be equal. you could try

        Reply
    5. Christina

      January 13, 2022 at 3:48 pm

      5 stars
      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.

      Reply
      • Christina

        January 13, 2022 at 3:49 pm

        *tray bake

        Reply
      • Richa

        January 13, 2022 at 7:58 pm

        Awesome!

        Reply
    6. Kim Phillips

      January 05, 2022 at 4:17 pm

      5 stars
      This is so easy and out of this world delicious! Thank you, Richa! 💕

      Reply
      • Richa

        January 05, 2022 at 5:18 pm

        ❤️❤️❤️

        Reply
    7. Beth

      January 02, 2022 at 4:01 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 03, 2022 at 11:40 am

        yay , nice side option

        Reply
    8. Cath

      December 23, 2021 at 9:46 pm

      5 stars
      This is a great recipe. I’ve made it with peanut butter once,and this time used almond butter…both delicious, but beware the chilli. 1 taste was plenty for my palate, so start small and work up

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:12 am

        good advice

        Reply
    9. Alena

      December 21, 2021 at 6:58 pm

      5 stars
      We LOVED this!! Definitely will go in the rotation. We made it as is & with a side of tofu with the marinade as well. For some reason it took about 20 minutes longer than the recipe time for the cauliflower to cook than expected. Any idea why that might be? It was fresh from the store. Some of it could be altitude, but I don’t think that would account for all of it?

      Reply
      • Richa

        December 21, 2021 at 8:40 pm

        Probably larger cauliflower, more stem was left or not deep enough holes, the recipe also has oven opened a couple of times so depending on the oven and heating it might add a few mins every time, along with some the above , 20 mins seem ok.
        Cover the cauliflower with parchment when baking the first time. Also poke more holes( I use a knife and stab the stem area 🙂

        Reply
    10. Lauren Valencia

      December 14, 2021 at 10:03 pm

      Wow this was delicious! I loved the sauce and it’s a pretty dish. Served over rice and it was a great meal.

      Reply
      • Vegan Richa Support

        December 15, 2021 at 11:30 am

        excellent

        Reply
    11. Linda Griffith Crayton

      December 03, 2021 at 8:19 pm

      5 stars
      This was my Thanksgiving centerpiece, and it’s amazing. The cauliflower was like scooping into butter–so creamy and soft–and the sauce…. It’s like pot roast on healthy, tasty steroids. Yes! Thank you! It’s in my forever recipes and I’ll be taking liberties to put a bunch of different foods into this mix.

      Reply
      • Vegan Richa Support

        December 06, 2021 at 11:10 am

        lol Linda – thank you!

        Reply
    12. CathyJ

      November 27, 2021 at 12:52 pm

      5 stars
      I made this and it was SPECTACULAR. The flavors are so layered! I could taste the sweet, salty, spicy, umami, all at once. I even made more sauce and put it on tofu, and WOW, that was the best tofu I’ve ever had!
      QUESTION – I wanted to make this for my parents but my Dad can’t eat spicy foods. He needs a “baby spice” version. If I remove the sambal olek and gochujang, is there anything flavorful I could replace those with for him? Or will that just ruin the recipe. THANKS…

      Reply
      • Richa

        November 27, 2021 at 8:11 pm

        Omit the sambal and black pepper (pepper also adds latent heat), and use much less gochujang as it adds amazing flavor. Even without it will be flavorful , but definitely try just a teeny bit gochujang

        Reply
    13. Beth

      November 25, 2021 at 12:56 pm

      5 stars
      First time I tried this recipe, delicious but spicy; I used less Korean chili paste, but all other ingredients in the proportions given. Would definitely make this again with other veggies too.

      Reply
      • Vegan Richa Support

        November 25, 2021 at 7:01 pm

        thanks Beth!

        Reply
    14. Sherry

      November 24, 2021 at 5:51 pm

      5 stars
      Made this tonight for dinner, and once again, your combination of flavors is simply sublime! This will now be in our regular dinner rotation. Thank you Richa, you are amazing!

      Reply
      • Vegan Richa Support

        November 25, 2021 at 6:41 pm

        that’s great Sherry, 🙏 thank you

        Reply
    15. Karen

      November 19, 2021 at 6:50 pm

      5 stars
      So good!! The marinade was awesome and I am going to try it on tofu next. I ate way too much cauliflower…

      Reply
      • Vegan Richa Support

        November 22, 2021 at 5:51 pm

        that would work nicely on tofu.! & it’s healthy =). all good 😆

        Reply
    16. Cynthia Chapman

      November 17, 2021 at 3:40 am

      5 stars
      Flavorful and delicious! I didn’t read through the directions first so I didn’t cook exactly like the recipe. It didn’t matter though, I love the sauce, it is spicy! My vegetables were still a little crunchy, not overcooked.

      Reply
      • Vegan Richa Support

        November 17, 2021 at 9:41 am

        al dente is best

        Reply
    17. Tess

      November 15, 2021 at 7:52 pm

      5 stars
      The whole family loved it. I just toned down the spice a bit. Delicious sauce, nice finish on the cauliflower, fun presentation. Next time I will cut my carrots more thinly to match cooking time with mushrooms (my mistake, not the recipe’s).

      Reply
      • Richa

        November 15, 2021 at 11:55 pm

        Awesome!!

        Reply

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