Miso Fries and Savory Roasted Cauliflower

One of my first blog posts on kelseysteele.com included miso fries and it still seems to draw the most attention. 

Here is an updated version with a much better picture. May you enjoy them while celebrating the most current version of you. 🙂



Miso Fries

2 russet potatoes, cut into wedges

2 Tbsp miso paste

1 Tbsp of low-sodium soy sauce

2 tsp lemon juice (about half a lemon’s worth)

2 tsp garlic powder

1 tsp chili powder

1/4 cup of water 

sesame seeds for garnish (optional)

Savory Roasted Cauliflower

2 cups of cauliflower florets 

1/4 cup nutritional yeast

2 tsp garlic powder



serves 2
Active Time: 20 minutes
Baking Time: 45 minutes
  1. Preheat the oven to 400°F and line two cookie sheets with parchment paper or silicon mats. 
  2. Wash the cauliflower florets and then put the slightly damp florets into a large mixing bowl. Add the nutritional yeast and garlic powder and mix until the broccoli is evenly coated. 
  3. Spread the cauliflower onto one of the baking sheets and spread the sliced potatoes onto the other baking sheet.
  4. Bake the potatoes and cauliflower for 20 minutes.
  5. While the potatoes and cauliflower are baking, add the miso paste, soy sauce, lemon juice, garlic powder, chili powder, and water to a large mixing bowl and stir until the miso paste has dissolved completely.  
  6. After 20 minutes of the potatoes baking, remove the potatoes from the oven and carefully place them into the large mixing bowl with the miso mixture. Gently toss the potatoes with a large spoon or tongs until evenly coated. If the mixture is too thick to coat all of the fries, add a little bit of extra water. 
  7.  Spread the coated potatoes back onto the baking sheet and place them back into the oven with the still cooking cauliflower. 
  8. Bake for 20 more minutes until the potatoes and cauliflower are crispy, but not burnt. 
  9. If the potatoes still don’t look crispy enough, remove the broccoli from the oven and bring the oven up to broil. Broil the potatoes for 5 minutes, but keep checking on them to make sure that they don’t burn. 
  10. These are great by them selves and sprinkled with a few sesame seeds, but they also go well with ketchup. Enjoy!