- Preheat your oven to 200 degrees Celsius
- Keep the cauliflower whole, but remove most of the stem at the bottom
- Steam the cauliflower for 20-25 minutes (depending on its size) or cook in water on low heath for 10-15 minutes
- Let the cauliflower drain for 10 minutes
- Brush it in some vegetable oil and salt and place in the oven for 20 minutes or until golden
- Now make the Miso-Ginger Glaze by combining all of the ingredients until smooth
- Rub the cauliflower in the miso mixture and bake for another 15 minutes
- In the meantime make the Tahini-Yoghurt Sauce by combining the ingredients until smooth
- Sprinkle with sesame seeds and fresh parsley and serve