Roasted Cauliflower with Tahini & Miso Dipping Sauce

Cauliflower Miso Dip

This recipe is from my #EatInSeason series on my blog – April is for cauliflower.

You’ll Need

  • 2 tbsp coconut oil, melted
  • 1 cauliflower
  • 3 tbsp tahini
  • 1 tbsp miso
  • 1tsp coconut nectar or honey
  • 1 tbsp apple cider vinegar
  • 1-3 tbsp water


  1. Pre heat oven to 200 fan.
  2. Break the cauliflower into florets and toss in the coconut oil. Spread in a single layer on a large baking tray and roast for 18-20 minutes, until golden and cooked.
  3. Meanwhile combine the tahini, miso, coconut nectar and apple cider vinegar and whisk to a smooth paste. Add 1 tbsp of water at a time until you have a hummus-like consistency, perfect for dipping the florets.

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