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3 Garlic* (cloves-diced)

2 tsp Sweet Miso Paste

1 TBSP Tahini

3 Lemon Citrus Cubes

2 TBSP Dehydrated Yeast (fortified with B12)

1 TBSP Mustard

1.5" Turmeric Root

2 tsp Thyme

1 tsp Black Pepper

1/2 tsp Hot Paprika

1 Cauliflower Head

1 C Parsley (fresh-chopped)


To prepare the topping mixture:

  • Blend all ingredients (except the parsley and the Cauliflower)
  • Add water 1 TBSP at a time if needed or desired


To prepare the Cauliflower for baking:

  • Boil the Cauliflower head whole for 8 minutes
  • Place in a baking dish and add water (enough to cover the bottom of the cauliflower head)
  • Cover with one half of the mixture
  • Bake at 200°C for 40 minutes
  • Heat the other half of the mixture in a saucepan with the parsley
  • Remove baked Cauliflower and top with the heated mixture with added parsley
  • Grill in the oven at 250°C for 10 to 15 minutes (until top is golden brown and crisp)


*Ingredient Preparation Help

You can always have fresh Garlic and Turmeric Root on hand to use in any recipe. Simply peel, place in a glass container with an airtight lid. Cover the fresh cloves/root with water and keep in the refrigerator for up to 30 days. Be sure to rinse/change the water every few days to ensure freshness.

Miso Baked Cauliflower

  • There is nothing to purchase/download. The FREE instructions are found in the description.

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