Ming’s Roasted Cauliflower

Ming's Roasted Cauliflower - Plant-based Recipes - Naked Food Magazine

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  • 1 large cauliflower
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon tahini
  • 1 tablespoon organic, non-GMO miso paste
  • 3 tablespoons vegetable broth
  • 3 dried prunes or dates, pitted
  • 1/2 teaspoon ground turmeric
  • Sliced green onions, for garnish (optional)
  • Freshly ground black pepper to taste
  • White and black sesame seeds, for garnish


  1. Preheat the oven to 425°F. Cut the leaves and stem off the bottom of the cauliflower head so that it sits flat.
  2. In a food processor, mix the ginger, tahini, miso paste, broth, prunes or dates, and turmeric. Using your hands, rub the mixture over the cauliflower, making sure you get it everywhere, even on the bottom.
  3. Roast the cauliflower in the oven for 45 minutes, or until it is soft and brown. Remove the cauliflower from the oven and top with a sprinkle of the green onions (optional), a pinch of the ground black pepper, and sesame seeds before serving.
  4. Pair cauliflower with Cranberry Relish or your favorite plant-based Holiday Gravy.