Preheat oven to 450°F
Place cauliflower florets into a large bowl. Add olive oil, salt and pepper and toss to coat.
1 medium cauliflower cut into small florets, 1/4 cup olive oil, 3/4 tsp. kosher salt or to taste, 1/2 tsp. black pepper or to taste
Spread out cauliflower in a single layer on a rimmed baking sheet and roast until dark brown and crisp underneath, ~15-20 minutes.
Turn cauliflower over, roast on second side for another ~5 minutes or until the second side is crisp.
Meanwhile, whisk together the ingredients for the miso garlic sauce in a bowl.
2 Tbsp. white miso, 1 Tbsp. chili garlic sauce, 1 Tbsp. sesame oil, 1 Tbsp. lemon juice (~ juice of 1/2 a lemon), 1 tsp. garlic, crushed
Spoon sauce over cauliflower or serve on the side. Scatter sliced green onions on top and a sprinkle of red pepper chili flakes. Enjoy!
Garnish: green onions, red pepper chili flakes