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Whole roasted cauliflower with miso-almond cream

Your new favourite way to roast cauliflower.

By Dominic Smith
  • 20 mins preparation
  • 30 mins cooking (plus soaking)
  • Serves 4 - 6
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When roasted whole, the humble cauliflower becomes sweet and nutty. It pairs beautifully with yuzu and yellow (shinshu) miso, big-time Japanese flavours that deliver zest and umami richness.


  • 150 gm unsalted butter, chopped
  • 4 whole garlic cloves
  • 2 small sprigs fresh curry leaves
  • 1 large cauliflower, stems trimmed
Miso-almond cream
  • 200 gm whole blanched almonds, soaked in water for 5 hours
  • 60 gm Japanese mayonnaise, such as Kewpie (see note)
  • 1½ tbsp yellow miso
  • 2 tbsp yuzu juice, or to taste (see note)
  • Rind of 2 limes


  • 1
    Heat a saucepan over high heat. When pan is very hot, add butter and cook, swirling pan occasionally, until it begins to foam (1 minute). Add garlic and curry leaves and fry, stirring occasionally, until curry leaves are crisp and garlic is golden (1 minute). Strain burnt butter mixture through a fine sieve into a heatproof bowl, reserve curry leaves and garlic.
  • 2
    Preheat oven to 240°C. Grease and line an oven tray with baking paper. Place cauliflower, stem side down, on tray and brush with burnt butter and season to taste. Cook, basting occasionally with butter, until cauliflower is blackened and cooked but still has crunch (40 minutes).
  • 3
    Meanwhile, for miso-almond cream, drain almonds from water. Place all ingredients in a blender with 310ml water and blend until combined, then season to taste.
  • 4
    To serve, spread cream over the base of a serving dish then place roasted cauliflower on top. Scatter with reserved fried curry leaves and garlic and salt flakes; drizzle with reserved burnt butter.


Japanese mayonnaise and yuzu juice are available from Japanese and Asian grocers. If yuzu juice is unavailable, substitute lime juice.