Julia’s Miso Cauliflower

Created by F-Factor Registered Dietitian, Julia Tishman, MS, RD, this flavor-packed side dish is a must-try! Click here to see Julia demo it for Facebook Live.

Not a cauliflower fan? Try this marinade with other veggies too! 

INGREDIENTS (serves 4):

  • 1 medium to large cauliflower head, cut into florets
  • 1 large red onion, sliced thin
  • 2 tsp tahini
  • 2-3 Tbsp ice cold water
  • 2 Tbsp white miso
  • 1 Tbsp olive oil
  • 1 tsp dried parsley flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt

    1. Place cauliflower florets and onions in a large bowl. Set aside. 
    2. In a separate bowl, create marinade by first whisking tahini with ice cold water (start with 2 Tbsp, add another if needed to thin it out). Add the miso, olive oil, parsley flakes, onion powder, garlic powder and kosher salt and whisk until well combined.
    3. Pour over vegetables so that cauliflower and onion are evenly and completely coated. Cover and set aside to sit at room temperature for 1 hour.
    4. After 1 hour, preheat oven to 425° F. Coat a sheet pan with nonstick cooking spray or line with a silicon baking sheet and lay marinated cauliflower and onion atop in a single layer.
    5. Roast under convection setting for 10 minutes, then flip pieces over. Roast for another 10-12 minutes or until cauliflower is nice and golden and soft with a fork. Remove from oven and enjoy! 

    Serves 4, ~1 – 1 1/4 cups per serving. This is a Step 1 recipe. 

    • FOR JOURNALING ON THE F-FACTOR DIET: 2g carbohydrate, 6g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 89 calories, 6g protein, 14g carb, 6g fiber, 8g net carb, 6g sugar, 2g fat, 0g sat fat, 1607mg sodium