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Grilled Cauliflower with Miso Maple Dressing

thick slice of cauliflower grilled and served with dressing

Serves 4 as a side

1 large or 2 small heads of cauliflower

2 tbsp.extra virgin olive oil

1 tsp. sea salt

1/8 tsp. ground pepper

1/2 of a lemon, juiced

1/4 cup chopped parsley, for finish

Miso Maple Tahini Dressing / AKA Magic Dressing

3/4 cup unsweetened tahini, raw

zest & juice of 1 lemon (more to taste)

1 tbsp. white miso, or other miso

2 cloves garlic, minced

1/4 tsp. minced ginger

1/4 tsp. salt, or to taste

1 tbsp. pure maple syrup

2-3 tbsp. filtered water

pinch of red pepper flakes, optional

Method for Dressing ~ Mix all ingredients in a food processor until smooth and creamy. Add more water if the dressing is too thick. Taste for seasoning and acidity.

Cooks note: Make a paste with miso and warm water before adding it to the other ingredients for a smoother consistency.

Stores up to 5 days in the refrigerator.

Grilled cauliflower ~ For a large cauliflower, cut thick slices. Brush with olive oil, salt, and pepper, and place on a hot grill for about 30 minutes, or until tender. Turn once, half way through grilling.

For Grilling or roasting small whole cauliflowers, use the same method as above for seasoning, and grill or roast for about 45 minutes, or until charred and tender.

To serve ~ Place all the cauliflower on a platter and drizzle with dressing, and finish with the chopped parsley. Squeeze more lemon over the cauliflower if needed.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit


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