Cauliflower Steak with Miso-Honey Butter

Robin Ward

Cauliflower Steak with Miso-Honey Butter

Transform your cauliflower into a savory delight with this Japanese-inspired side dish. Picture tender cauliflower steaks, roasted to golden perfection, infused with the rich umami of white miso, the buttery smoothness of garlic, and a touch of honey that caramelizes beautifully in the oven. As the aroma of miso-butter wafts through your kitchen, you'll be captivated by the sight of each slice, glistening with a golden, slightly crisp edge. The taste is a harmonious blend of sweet and savory, with just the right amount of caramelization that even the kids won’t be able to resist. This dish isn't just a side—it's a flavor-packed experience.

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Prep Time 10

Cook Time 40

Servings: 4

Course: #sidedish

Cuisine: Japanese

Ingredients Method Notes

Ingredients

2 Tbsp unsalted butter
1 Tbsp miso (I used white miso. Since the saltiness of miso can vary, please adjust the amount to suit your taste.)
1 to 2 tsp honey (1 teaspoon is ideal for my taste, but children may prefer 2 teaspoons. Adjust according to preference.)
1 garlic clove, grated Grated, not minced. Nobody wants to bite into burnt garlic bits.
1 head cauliflower

Method

Preheat the oven to 425 ℉ (220℃) Line a rimmed baking sheet with parchment paper.
In a small pot, gently heat the butter over low heat. Once melted, remove from the heat and whisk in the miso, honey, and garlic.
Cut the cauliflower in half vertically through the core. Take one half and make a 1-inch cut parallel to your previous cut to create a “steak.” Repeat with the other half.
Place the cauliflower steaks on the baking sheet. Add the leftover florets to the sheet, cutting any large florets in half.
Lightly brush the miso butter on both sides of the cauliflower steaks and the florets.
Bake for 20 minutes. If you have any miso butter left, brush both sides of the cauliflower steaks and the florets again (I didn’t have any leftover, so I didn’t brush again).
Continue baking until nicely browned, about 15 to 20 more minutes.

Notes

If you’re in need of a reliable baking sheet, I highly recommend this popular one that I've used for the cauliflower and all my sheet pan needs. It's affordable, sturdy, and of excellent quality—perfect for everything from roasting to baking.