Miso-Mustard Roasted Whole Cauliflower Recipe

Longtime PureWow readers are likely familiar with our first viral recipe, a spicy whole roasted cauliflower dressed in seasoned yogurt and roasted until golden brown. This miso-mustard roasted whole cauliflower from Gisele Bündchen’s new cookbook, Nourish , is just as simple and drool-worthy—and arguably even easier to make.

“A roasted whole cauliflower is impressive in the best way,” Bündchen writes. “It’s beautiful, simple and pure...The rub applied to the cauliflower—miso, mustard and garlic—comes together in about 30 seconds and can be used on other vegetables, or even on fish or chicken, before grilling or roasting.”

Bündchen suggests pairing the cauli with fresh microgreens, puréed snap peas , chickpeas , crispy mushrooms or tahini dressing. You can also swap in broccoli , carrots , chicken or fish for the cruciferous vegetable instead, if you feel so inclined.

^{“ Nourish ” Copyright © 2024 by Gisele Bündchen Co. Food photographs copyright © 2024 by Eva Kolenko. Lifestyle photographs copyright © 2024 by Kevin O’Brien. Published by Clarkson Potter, an imprint of Crown Publishing Group.}

General Tso’s Cauliflower

191 calories

15g fat

13g carbs

5g protein

5g sugars

1 medium to large cauliflower (about 2 pounds)

¼ cup avocado oil

¼ cup chicken or vegetable broth

2 garlic cloves, grated or finely minced

1 tablespoon miso paste, red or white

1 tablespoon grainy Dijon mustard

1 teaspoon rice wine or white wine vinegar

½ teaspoon fine sea salt

1. Preheat the oven to 400°F. Line a baking sheet with parchment.

2. Wash the cauliflower and drain. Remove most of the leaves and dig out some of the core, being careful not to cut away parts connecting the florets (you want it to remain intact).

3. In a large bowl, whisk together the oil, broth, garlic, miso, mustard, vinegar and salt. Place the cauliflower in the bowl and use your hands to turn it over and massage the marinade into the little nooks and crannies on top.

4. Place the cauliflower upright on the baking sheet; retain the remaining marinade. Roast, brushing the cauliflower with the remaining marinade halfway through cooking, until tender but not mushy (a wooden skewer should easily slip in), 50 to 60 minutes, depending on size. For a more charred finish, place the cauliflower under the broiler for a couple minutes. Cool slightly, then cut the cauliflower into quarters.