Vegetable

Roasted Cauliflower with Miso Dressing

by:
April 18, 2020
Photo by nykavi
Author Notes

A simple roast with an easy dresssing. —nykavi

  • Prep time 20 hours
  • Cook time 30 hours
  • Serves 4
Ingredients
  • 1 large Cauliflower
  • 2 tablespoons Olive Oil
  • 1/4 teaspoon Kosher Salt
  • Ground Black Pepper
  • 2 teaspoons Miso paste(red or white)
  • 1 teaspoon Shaoxing Wine
  • 2 teaspoons unflavored Rice Wine Vinegar
  • 1 teaspoon Butter, softened
  • 1 teaspoon Honey
  • 2 teaspoons Water
  • 1/2 teaspoon Chile Flakes
  • 1/2 teaspoon Kosher Salt
  • 3/4 cup Thinly sliced Scallions, white and green parts
  • 1/2 cup Cilantro, roughly chopped
In This Recipe
Directions
  1. Heat oven to 425F.
  2. Place a baking sheet in the oven and heat for 15 minutes
  3. 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.
  4. 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.
  5. 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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