Miso Garlic Roasted Cauliflower (Air Fryer Recipe)

Crispy, savory, and packed with umami, this Miso Garlic Roasted Cauliflower is a flavorful twist on roasted veggies—made quick and easy in the air fryer! The miso paste adds depth, while garlic and sesame oil bring it all together for a mouthwatering side or snack.

Ingredients (Serves 3–4)

1 medium head cauliflower, cut into florets

1½ tbsp white miso paste (or yellow miso)

1 tbsp olive oil

1 tbsp toasted sesame oil

1 tbsp soy sauce or tamari

1 tbsp rice vinegar or lemon juice

2 garlic cloves, minced

1–2 tsp maple syrup (or honey, optional for balance)

Pinch of red chili flakes (optional)

Sesame seeds & chopped scallions for garnish (optional)

Instructions (Step-by-Step)

Prepare the Cauliflower (5 minutes)

Wash and cut cauliflower into bite-sized florets.

Pat dry to help the marinade stick and roast better.

Make the Miso Garlic Marinade (2–3 minutes)

In a bowl, whisk together:

Miso paste

Olive oil

Sesame oil

Soy sauce

Rice vinegar

Garlic

Maple syrup

Red chili flakes (if using)

Marinate the Cauliflower (10–15 minutes)

Toss the cauliflower florets in the marinade until well-coated.

Let sit for 10–15 minutes to soak up flavor.

Preheat & Air Fry (12–15 minutes)

Preheat your air fryer to 375°F (190°C) for 3 minutes.

Add marinated cauliflower to the basket in a single layer.

Air fry for 12–15 minutes, shaking the basket halfway through.

 For extra crisp, increase to 400°F for the last 2 minutes.

Serve & Garnish (2 minutes)

Transfer to a serving plate.

Garnish with toasted sesame seeds and chopped scallions.

 Tips & Variations

Don’t overcrowd the air fryer basket—cook in batches for even roasting.

Miso types: White miso is sweeter/milder; red miso is more intense—use sparingly if substituting.

Add roasted chickpeas or tofu cubes for a protein-rich side.

Serve over rice or quinoa with a drizzle of sriracha mayo for a full meal.

Perfect For:

Healthy snacking

Asian-inspired rice bowls

Vegan side dish

Meal prep or lunchbox