Miso-Roasted Cauliflower

In an effort to show y’all more of my quick, daily meals that don’t need a huge ingredient list I’m coming at you with this delectable Miso-Roasted Cauliflower! I’ve had a love-hate relationship with cauliflower for a while now but I have finally figured out a number of recipes that I really enjoy and I thought I’d share them with you. Personally I find the taste of cauliflower quite bland, however, since traveling to Israel and enjoying cauliflower in ways I hadn’t know before, I’m a new fan of this weird brainy vegetable! 🙂

One problem I’ve always had with cauliflower, in particular, was that it left me horribly bloated. It took me a while to figure out that the secret to a good roasted cauliflower is to pre-boil it. Especially when you’re planning on roasting the whole head instead of doing small ‘wings’ etc.

The secret to this Miso-Roasted Cauliflower is roasting the cauliflower head with my favorite miso-tahini dressing. It just adds a whole new layer of YUM – giving it that sweet-savory miso flavor, all while combining it with earthy tahini vibes. Feel free to play with the sauce, adding or reducing some ingredient to fit your personal taste!

If you decide to give this Miso-Roasted Cauliflower a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk so I can share your remakes on Instagram! I love seeing what you come up with. Love and enjoy! ♥

Miso-Roasted Cauliflower

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

As in all of my recipes, 1 cup equals 250 ml.

Author: The Tasty K

Serves: 2

Ingredients

• 1 medium-sized cauliflower head
• 2 Tbsp olive oil
• 1 tsp sea salt
• 
  Miso-Tahini Sauce:
• 3 Tbsp tahini
• 1 tsp brown rice miso
• 1 tsp lemon juice
• 1 tsp date syrup
• 5-6 Tbsp water (depending to desired consistency)

Instructions

1. Wash your cauliflower and trim the leaves so that it stands straight.
2. Fill a large pot with water (until ¾ full) and bring to boil. Once boiling, carefully add in the whole cauliflower head. Boil for 10-12 minutes (depending on the size of your cauliflower) and drain when done.
3. Preheat your oven to 200°C/390°F and line a baking sheet with paper.
4. Place your cauliflower on the sheet and gently massage the olive oil into the head. Sprinkle some salt on top and bake in the oven for 7 minutes.
5. In the meantime prepare your miso sauce by mixing all ingredients together. Take the cauliflower out of the oven and gently brush the sauce on top and the sides. Place back into the oven and bake for another 7-10 minutes until golden brown on top.

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