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Prep time
20 hours
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Cook time
30 hours
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Serves
4
Author Notes
A simple roast with an easy dresssing. —nykavi
Ingredients
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1
large Cauliflower
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2 tablespoons
Olive Oil
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1/4 teaspoon
Kosher Salt
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Ground Black Pepper
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2 teaspoons
Miso paste(red or white)
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1 teaspoon
Shaoxing Wine
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2 teaspoons
unflavored Rice Wine Vinegar
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1 teaspoon
Butter, softened
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1 teaspoon
Honey
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2 teaspoons
Water
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1/2 teaspoon
Chile Flakes
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1/2 teaspoon
Kosher Salt
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3/4 cup
Thinly sliced Scallions, white and green parts
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1/2 cup
Cilantro, roughly chopped
Directions
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Heat oven to 425F.
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Place a baking sheet in the oven and heat for 15 minutes
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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.
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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.
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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 well.
Serve cauliflower warm.
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