Miso Tahini Roasted Cauliflower

Instructions

1. Preheat the oven
   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the cauliflower
   Place the cauliflower florets in a large bowl. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss well to coat all the florets evenly. Spread the cauliflower in a single layer on the prepared baking sheet.
3. Roast the cauliflower
   Roast the cauliflower in the preheated oven for 20 minutes, or until the edges start to brown and the cauliflower begins to soften. Toss halfway through cooking to ensure even browning.
4. Make the miso tahini sauce
   While the cauliflower is roasting, prepare the sauce. In a medium bowl, whisk together the miso paste, tahini, rice vinegar, maple syrup, minced garlic, grated ginger, remaining tablespoon of olive oil, sesame oil, and red pepper flakes (if using). If the sauce is too thick, add 1-2 tablespoons of warm water to thin it to a pourable consistency.
5. Glaze and finish roasting
   After the initial roasting period, remove the cauliflower from the oven. Drizzle or brush the miso tahini sauce all over the cauliflower, making sure to coat as many surfaces as possible. Return to the oven and roast for an additional 10 minutes, until the cauliflower is tender and the glaze has caramelized slightly.
6. Garnish and serve
   Transfer the roasted cauliflower to a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve hot as a side dish or over rice as a main course.