• Prep the cauliflower: Cut the cauliflower into small florets. If using washed or frozen cauliflower, pat it REALLY dry first. Wet cauliflower will steam instead of crisp.
  1 medium head cauliflower
• Make the marinade: In a medium bowl, whisk together the miso paste, soy sauce, water, oil, garlic powder, maple syrup, and black pepper until smooth and glossy.
  2 tablespoons white miso paste, 2 tablespoons low-sodium soy sauce, 2 tablespoons water, 1 tablespoon neutral oil, ½ teaspoon garlic powder, 1 teaspoon maple syrup, Pinch of black pepper
• Reserve some marinade: Set aside about 1 tablespoon of the marinade for brushing later.
• Marinate the cauliflower: Add the cauliflower florets to the bowl and toss well until evenly coated. Let marinate for at least 10 minutes, but 30 minutes gives way better flavor. You can also marinate overnight in the fridge.
• If marinating overnight: Drain off any extra liquid if needed, then sprinkle the cauliflower with cornstarch right before cooking and toss again.
  1 tablespoon cornstarch
• Air fryer method: Preheat the air fryer to 400°F (200°C). Some air fryers don’t require preheating and that’s totally fine too.
• Lightly spray the basket with oil and arrange the cauliflower in a single layer. Don’t overcrowd the basket or the cauliflower will steam instead of roast.
• Air fry for 9–10 minutes until golden brown with lightly crispy edges. Shake the basket halfway through cooking if needed.
• Finish and serve: Brush with the reserved marinade and garnish with fresh parsley, sesame seeds, green onions, or chili crisp before serving.
  fresh parsley

Oven Method:

• Line a baking sheet with parchment paper.
• Bake at 450°F (230°C) for 25–30 minutes, flipping halfway through cooking, until deeply golden and caramelized around the edges.
• For extra crispy edges, broil for 1–2 minutes at the end, but watch carefully because miso browns quickly.