Roasted Cauliflower with Butter Beans & Miso Veggie Sauce (Vegan & Easy)

If you’re looking for a wholesome, flavor-packed vegan dinner, this Roasted Cauliflower with Butter Beans & Miso Veggie Sauce is your next go-to recipe! It combines crispy golden cauliflower with a rich, savory stew made from butter beans, miso, and fresh vegetables—all simmered gently to lock in the flavor. Perfect for weeknights, this meal is hearty, protein-rich, and ready in just about 30 minutes. Best of all, it’s 100% plant-based and super easy to prepare with simple pantry ingredients.

Roasted cauliflower with butter beans

Roasted Cauliflower with Butter Beans & Miso

Whether you’re cooking for family or meal prepping for the week, this dish delivers warmth, comfort, and nutrition in every bite.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Chinese, Indian, Italian, Japanese, Mediterranean, Mexican

Ingredients Method Notes

Ingredients

  

For the Roasted Cauliflower:

• 1 head Cauliflower sliced into thick steaks or florets
• 4-5 tbsp Olive Oil
• 1 tsp Miso Paste
• 2 tbsp Fresh Thyme chopped
• 1 (30g) Chili chopped
• ½ tsp salt
• 1 tsp sugar

For the Butter Bean Veggie Sauce:

• 2-3 tbsp Olive Oil
• 120g Onion chopped
• 2 cloves Garlic minced
• ½ tsp Salt
• 90g Carrot diced
• 90g Sweet Pepper chopped
• 1 tbsp Tomato Paste
• ½ tsp Smoked Paprika
• ½ tsp Ginger Powder
• ½ tsp Oregano
• 400g Butter Beans cooked or canned
• ½ tsp Miso Paste
• 1 tbsp Fresh Thyme

Method

 

Roast the Cauliflower

1. Preheat the oven to 180°C / 350°F.
2. In a bowl or food processor, mix 4–5 tbsp olive oil with 1 tsp miso paste, 2 tbsp fresh thyme, chili, ½ tsp salt, and 1 tsp sugar.
3. Marinate the cauliflower pieces in the mixture, coating both sides well.
4. Roast in the oven for 15 minutes until lightly browned and tender.

Prepare the Veggie Sauce

1. In a pan, heat 2–3 tbsp olive oil and sauté chopped onion and garlic for 3–5 minutes on medium-high heat.
2. Add carrots and sweet peppers, and cook for 2–3 minutes.
3. Stir in tomato paste, paprika, ginger powder, and oregano. Cook for 1 minute.
4. Add butter beans, ½ tsp miso paste, 1 tbsp thyme, and a splash of water if needed
5. Cover and simmer on low heat for 15 minutes, stirring occasionally.

Serve

1. Plate the roasted cauliflower with a generous ladle of the butter bean sauce.
2. Garnish with extra thyme or chili flakes if desired.
3. Serve hot with rice, quinoa, or crusty bread.

Notes

🥄 Tips

• Use chickpeas or cannellini beans instead of butter beans.
• Swap thyme with rosemary or basil for a different aroma.
• Add leafy greens like kale or spinach to the sauce for extra nutrition.
• Double the batch and refrigerate for up to 3 days.

Watch the step-by-step on Youtube: