Roasted Cauliflower with Crunchy Topping

clock 10 minutes + 45 minutes bowl Serves 6-8


  • 1.3kg whole cauliflower with leaves intact
  • 1 cup fortified wine (Ormond rich cream)
  • ¼ cup white (shiro) miso paste
  • ¼ cup pure maple syrup
  • 2 Tbsp olive oil
  • 1 Tbsp finely grated fresh ginger
  • 2 cloves garlic, crushed
  • ¼ cup sliced brazil nuts
  • 1 Tbsp pumpkin seeds
  • 2 tsp sesame seeds
  • Salt and pepper, to taste
  • Coriander leaves, optional, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced)

  • 2. Cut a cross in base of cauliflower with a sharp knife. Place cauliflower in a large cast iron casserole or heavy-based deep roasting pan; pour in sherry.

  • 3. Combine miso, maple syrup, oil, ginger and garlic in a small bowl; season. Spread miso mixture over cauliflower. Cover dish with lid or foil; roast for 20 minutes. Roast, uncovered, for a further 15 minutes or until cauliflower is tender and browned lightly.

  • 4. Meanwhile, place brazil nuts, pumpkin seeds and sesame seeds on an oven tray. Roast on a separate shelf for 5 minutes or until golden brown.

  • 5. Top cauliflower with seed mixture and coriander, if using; season to taste.

  • Tip:

  • If you don’t have space in your oven to cook a whole cauliflower, cut it into eight wedges and lay them flat in a roasting pan; roast for the second amount of cooking time.


  • • Energy 1107Kj • Protein 5g • Total Fat 12g • Saturated Fat 2g • Carbohydrates 21g • Sugars 18g • Sodium 502mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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