Roasted Cauliflower with Miso Dressing

A result of watching too many cooking shows on television is the urge to create what I see immediately. Which is what this recipe is. I watch a chef roast cauliflower by dumping oil coated florets onto a screaming hot baking sheet. They sizzle and start cooking right away. The florets roast and char quickly. A dressing is whisked with red miso, soft butter, Shaoxing wine, honey, rice vinegar and red chile flakes. It is drizzled over slightly charred florerts. I toss cauliflower with scallions and cilantro. To the table it goes.


ROASTED CAULIFLOWER WITH MISO DRESSING
Serves 4
GF, WF, VG, EF


1 head of Cauliflower
2 tablespoons Olive Oil
1/4 teaspoon Kosher Salt
Ground Black Pepper
2 teaspoons Miso paste
1 teaspoon Shaoxing Wine
2 teaspoons unflavored Rice Wine Vinegar
1 teaspoon soft Butter
1 teaspoon Honey
2 teaspoons Water
1/2 teaspoon Red Chile Flakes
1/2 teaspoon Kosher Salt
3/4 cup thinly sliced Scallions, white and green parts
1/2 cup Cilantro, chopped roughly


Heat oven to 425F/220C.

Place a baking sheet on the oven and heat for 15 minutes.

Core cauliflower and cut into small florets. Not too small as they should hold their shape as they roast. 

Put florets in a bowl. Coat them with olive oil, salt and pepper. Toss well. Save the bowl for later.

Dump florets onto the heated baking sheet.

Roast for 20 minutes. The tips should be slightly charred.

Make the dressing by whisking, miso, butter,  wine, vinegar, honey, water, chile flakes and salt. The butter will look odd. No worries, it will melt when you dress the salad.

Take florets out of the oven and scrape into the saved bowl, including the small charred bits. 

Dress the cauliflower with prepared miso.

Scatter scallions and cilantro on florets. Toss the salad. 

Serve warm.

We fall in love with the bowl of cauliflower! Love the bowl as well, a thoughtful gift from my sister Prassy!

Pin It