Nourish: Miso Tahini Cauliflower

NourishNovember 19, 2025

With the festive season approaching, gatherings begin to move indoors and our tables fill with conversation, warmth, and the rhythm of shared meals. Cozy season is officially here. This miso tahini cauliflower feels made for the moment: it is earthy, savoury, and delicately spiced. A dish that fits any kind of hosting, whether it’s Thanksgiving, Christmas, or a simple dinner with friends as we ease into the months ahead.

The flavours are familiar yet layered, comforting yet bright, the kind that linger and invite another bite. It’s a simple recipe that carries the joy of feeding people you love. Completely vegan, it’s perfect for hosting or served as a side alongside your favourite protein.

Ingredients

1 head of cauliflower, cut into florets
Neutral oil (such as grapeseed or sunflower)
Salt, to taste
2 tablespoons of white miso paste
2 tablespoons of tahini
2–3 tablespoons of hot water, to loosen
½ teaspoons of shichi-mi tōgarashi (Japanese seven-spice), or to taste
Spring onions, finely sliced, for garnish
A small handful of pine nuts, toasted

*Serves 2-3 as a side

Steps

Preheat the oven to 200°C (400°F). Toss the cauliflower florets with neutral oil and salt, then spread them evenly on a lined baking tray. Roast for about 15 minutes, until lightly golden and tender at the edges.
While the cauliflower roasts, make the dressing. In a small bowl, whisk together miso, tahini, hot water, shichi-mi tōgarashi, and a pinch of salt until smooth and glossy. Adjust the consistency with a little more water if needed.
Remove the cauliflower from the oven and brush generously with the miso-tahini sauce. Broil on high for 5–7 minutes, until the tops are slightly charred and caramelised.
Transfer to a bowl and toss with a little more of the dressing while still warm. Plate, and finish with sliced spring onions and a scattering of toasted pine nuts.