• Gather all the ingredients. Preheat the oven to 425ºF (230ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Set the oven rack in the middle of the oven.
  

To Make Miso Garlic Sauce

• Grate ½ tsp ginger (I use a ceramic grater) and measure ½ tsp grated ginger.
  
• In a small bowl, combine 2 Tbsp miso, 1 Tbsp maple syrup, and 1 tsp soy sauce.
  
• Add the grated ginger. Mince or press 1 clove garlic (I use a garlic press) add it to the bowl. Mix it all together. Taste the sauce and adjust to your liking. Each miso type/brand has different saltiness, so you may need to add more maple syrup.
  

To Prepare the Cauliflower

• Cut 1 head cauliflower into halves or quarters (depending on the size). Angle the knife to cut out the cores.
  
• Pull apart the florets with your hands or the knife.
  
• If the florets are too big, cut them in half.
  
• In a large bowl, add the florets, 4 Tbsp neutral oil, and ¼ tsp Diamond Crystal kosher salt. Toss all together so the florets are coated well with oil.
  

To Roast the Cauliflower

• Transfer the florets to a baking sheet (lined with parchment paper) and spread them into a single layer.
  
• Bake the cauliflower for 20 minutes. Take out the baking sheet from the oven to the kitchen counter and flip the florets.
  
• Brush the Miso Garlic Sauce on the florets.
  
• Put the baking sheet back in the oven and bake additional 10 minutes. Then, change the oven setting from bake to broil, keeping the oven rack in the middle of the oven (9 inches/22 cm away from the heat source). Broil for 3 minutes until golden brown on the edges. The baking time may vary depending on the size of your cauliflower pieces.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and 1 month in the freezer.