Step 1

Gather all the ingredients. Preheat the oven to 425 ºF (230 ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Set the oven rack in the middle of the oven.

Step 2

Grate ginger (I use this grater) until you get ½ tsp of grated ginger.

Step 3

In a small bowl, combine miso, maple syrup, and soy sauce.

Step 4

Add ginger and minced garlic (I use this garlic press) and mix all together. Taste the sauce and adjust to your liking. Each miso type/brand has different saltiness, so you may need to add more maple syrup.

Step 5

Cut the head of cauliflower into halves or quarters (depending on the size). Angle the knife to cut out the cores.

Step 6

Pull apart the florets with hands or the knife.

Step 7

If florets are too big, cut them into halves.

Step 8

In a large bowl, add the florets, oil, and salt. Toss all together so the florets are coated well with oil.

Step 9

Transfer the florets to a baking sheet (lined with parchment paper) and spread them into a single layer.

Step 10

Bake cauliflower for 20 minutes. Take out the baking sheet from the oven to the kitchen counter and flip the florets.

Step 11

Brush with Miso Garlic Sauce on the florets.

Step 12

Put the baking sheet back in the oven and bake additional 10 minutes. Then change the oven setting from bake to broil, keeping the oven rack in the middle of the oven (9"/22 cm away from the heating source). Broil for 3 minutes until golden brown on the edges. The baking time may vary depending on the size of your cauliflower pieces.

Step 13

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and 1 month in the freezer.