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Milk Street Recipe

Cauliflower Dengaku

30 minutes

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Cauliflower Dengaku

This recipe—inspired by a dish at Fujisaki, a Japanese restaurant along the Sydney waterfront—coats chunks of cauliflower with dengaku, a thick, miso-based glaze that is sweet and savory. We roast the cauliflower before tossing the richly browned florets with miso blended with vinegar and ginger, then top it with toasted pistachios, scallions and cilantro. The result is fresh, warm and rich.




Don’t forget to heat the baking sheet while preparing the cauliflower. A heated baking sheet—along with allowing the cauliflower to roast without stirring—ensure flavor-­building caramelization.

30 minutes


  • 2

    -pound head cauliflower, trimmed, cored and cut into 1½- to 2-inch florets

  • 3

    tablespoons peanut oil


  1. 01
    Heat the oven to 500°F with a rack in the lowest position. Line a rimmed baking sheet with foil and place the baking sheet in the oven.
Barry G.

Maybe due to the brand of red miso I purchased, but it came out incredibly salty, despite following the directions precisely.

Jennie O.

I used white miso and this was delicious. It has a rich and creamy texture. As a side note, I did substitute dry sherry for sake because I didn’t have any sake but will be adding it to my pantry.

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