Cauliflower is best a little burnt.  It sounds weird, but I love roasting or grilling the stuff until it’s hardly recognizable.  That’s when that caramelized, sweet flavors come out, and combined with a crispy crunch – yum.  So to emphasize that natural sweetness locked inside, I marinaded the cauliflower in a miso dressing and threw it on the charcoal grill.  If you don’t feel like grilling, roasting works as well, but I love the extra smokey flavor a charcoal grill gives to anything cooked on it.  Enjoy!




1/2 cup white miso

3 tablespoons sugar

3/4 teaspoon kosher salt

2 tablespoons dry sake

3 tablespoons mirin

1 head cauliflower, sliced into one inch thick slices

2 tablespoons vegetable oil

1 tablespoon toasted sesame seeds

2 tablespoons green onions, thinly sliced


Combine the miso, sugar, salt, sake, and miring in a small pot over medium heat.  Stir until the sugar dissolves, about 5 minutes. Take off heat and cool slightly.  Coat the slabs of cauliflower with the miso mixture and marinate for 2 hours.

Meanwhile, heat up a grill to medium heat and grease the grates with a little oil (or a spray). Take the cauliflower out of the marinade and place on the grill.

Grill for 5 minutes a side, covered, or until deep sear marks appear and the cauliflower is tender.

Serve hot and garnish with sesame seeds and green onions.