Tahini Miso Roasted Cauliflower Bites

Name: Tahini Miso Roasted Cauliflower Bites
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head cauliflower, cut into bite-size florets; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp smoked paprika; 1/3 cup tahini; 1 1/2 tbsp white miso; 1 tbsp rice vinegar or lemon juice; 1 tsp honey or maple syrup; 1 small garlic clove, finely grated; 2 to 4 tbsp warm water, to thin; 2 tbsp toasted sesame seeds; 2 sliced scallions (optional)

These caramelized cauliflower bites are roasted until crisp-edged, then finished with a nutty tahini miso drizzle and sesame crunch.

Prep: 12 · Cook: 20 · Total: 32 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (168 reviews)

INSPIRED BY

I wanted a snack that hits salty, nutty, and tangy, like the best veggie small plates, but with pantry ingredients.

Story

If there is one thing I will always make for a last-minute hangout, it is a tray of roasted veggies with a good sauce. These cauliflower bites come out with those toasty edges that everyone fights over. The tahini miso drizzle is the kind of thing you can whisk in a bowl while the oven does the work. Set it on the table warm and watch it disappear.

By Casey

Ingredients

1 large head cauliflower, cut into bite-size florets
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp smoked paprika
1/3 cup tahini
1 1/2 tbsp white miso
1 tbsp rice vinegar or lemon juice
1 tsp honey or maple syrup
1 small garlic clove, finely grated
2 to 4 tbsp warm water, to thin
2 tbsp toasted sesame seeds
2 sliced scallions (optional)

Instructions

Heat oven to 450°F, line a sheet pan with parchment, then spread cauliflower out so it is not crowded.
Toss florets with olive oil, salt, and smoked paprika, then roast 10 minutes.
Flip the cauliflower and roast 8 to 10 minutes more until browned and crisp at the edges.
Whisk tahini, miso, vinegar, honey, and garlic, then add warm water a little at a time until it becomes a pourable drizzle.
Transfer cauliflower to a serving bowl, drizzle with sauce, and toss gently to coat.
Finish with sesame seeds and scallions, then serve warm with extra sauce on the side.

Chef Tips

Do not crowd the pan, give the florets space so they roast instead of steam.
If your tahini is very thick, you may need the full 4 tablespoons of warm water.
Swap smoked paprika for gochugaru or chili flakes if you want more heat.
Leftovers are great tucked into pita with cucumbers and feta.

Cook's Notes

**Pan space:** Spread the florets in a single layer so they brown well.
**Sauce texture:** Add warm water gradually, tahini tightens at first, then loosens.
**Make ahead:** Roast cauliflower, then re-crisp for 3 minutes in a hot oven before saucing.

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