A gorgeous whole roasted cauliflower draped with a black garlic miso sauce and served with a quick spring onion salad.







Skill level

Average: 2.9 (36 votes)


  • 1 whole cauliflower
  • 2 tbsp grapeseed oil, plus extra for drizzling
  • salt
  • 5 thick spring onions, cut into julienne, soaked in cold water
  • 3 radishes, thinly sliced
  • 1 tsp soy sauce
  • 2 tsp rice vinegar
  • pinch of sugar
  • ½ tsp grated ginger
  • 1 tsp sesame oil
  • toasted sesame seeds, shichimi togarashi and thinly sliced nori, to serve

Black garlic miso

  • 3 black garlic cloves
  • 100 g hatcho miso (red miso)
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 220ºC.
  2. Trim the leaves and stem from the cauliflower to sit flat and place the whole head in a baking dish. Drizzle with the oil and season well with salt. Bake for 40-60 minutes or until well-blackened on the surface. Remove from the oven and preheat the grill setting.
  3. For the black garlic miso, mash the black garlic cloves in a bowl with a fork. Mix in the miso, sake, mirin and sugar.
  4. Cover the top of the cauliflower with the black garlic miso, then grill for 5 minutes or until blackened. You can skip this step if you like, it will still be delicious.
  5. Meanwhile, combine the spring onion with the radish, soy sauce, vinegar, sugar, ginger and sesame oil. Serve the cauliflower with the spring onion salad and scatter with the sesame seeds, shichimi togarashi and nori.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.