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Roasted cauliflower with sweet miso dengaku sauce

Roasted cauliflower with sweet miso dengaku sauce

Roasted aubergine with miso is now a well-known dish. The dengaku sauce in Yuki Gomi's recipe is sweet and salty, but also full of umami. You can use roasted cauliflower or roasted Romanesco cauliflower – or better still, both! 

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VeganVegetarianHealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins


  • 1 cauliflower or Romanesco cauliflower, or both
  • 2 tsp sunflower or rice bran oil
  • 1 tsp black and white sesame seeds, to serve
  • 1 tsp Cooks’ Ingredients Shichimi Togarashi, to serve (optional)

For the dengaku sauce

  • 50g Cooks’ Ingredients White or Red Miso Paste
  • 2 tsp dark brown muscovado sugar
  • 2 tbsp Cooks’ Ingredients Mirin Rice Wine
  • 1 tbsp sake


  1. Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with baking parchment. Cut 4 steaks, about 1.5cm thick, from the middle of the cauliflower, saving the leftover florets for other recipes. Put the steaks onto the tray, brush with the oil, then bake in the oven for about 30 minutes, until tender with a bit of golden colour and crispness on top.

  2. To make the sauce, place the miso and sugar in a small bowl, then stir in the mirin and sake, mixing well.

  3. When the cauliflower is tender, spoon and spread the dengaku sauce over each slice. Return to the oven until the sauce is bubbling and the alcohol from the sake and mirin evaporates, 3-5 minutes. Serve scattered with the sesame seeds and shichimi togarashi, if liked.

Cook’s tip

It’s important to roast the cauliflower well before adding the sauce. This gives it a lovely tender softness and makes the finished dish so much better.


Typical values per serving when made using specific products in recipe


461kJ/ 110kcals



Saturated Fat












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