Name: Courtney Roulston's whole roast miso cauliflower recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Cuisine: asian
Ingredients: 120g cashew; 185ml water; 1 large cauliflower; 36.40 gm extra virgin olive oil; 20.00 ml apple cider vinegar; 6.80 gm maple syrup; 40.00 ml pomegranate seeds; 12.00 gm sesame seeds, toasted; 20.00 ml sunflower seeds, toasted; 1 long green chilli, sliced (optional); 62.50 ml mint leaves, sliced; Red onion, finely chopped, to serve; Green salad, to serve; 48.00 gm miso paste; 80ml seasoning; 27.00 gm maple syrup; 1 tsp sesame oil

Courtney Roulston's whole roast miso cauliflower recipe

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Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
60 minutes

Miso-glazed roasted cauliflower: a delectable meat-free meal for any night of the week.

Ingredients:

120g cashew
185ml water
1 large cauliflower
36.40 gm extra virgin olive oil
20.00 ml apple cider vinegar
6.80 gm maple syrup
40.00 ml pomegranate seeds
12.00 gm sesame seeds, toasted
20.00 ml sunflower seeds, toasted
1 long green chilli, sliced (optional)
62.50 ml mint leaves, sliced
Red onion, finely chopped, to serve
Green salad, to serve
48.00 gm miso paste
80ml seasoning
27.00 gm maple syrup
1 tsp sesame oil

Instructions:

In a heatproof bowl, add the cashews and cover them with boiling water. Let them soak for 30 minutes.
Preheat your oven to 180°C and line a baking tray with parchment paper. Trim the base of the cauliflower to create a flat surface and make a cross incision on the stem base. In a large saucepan with salted water, gently simmer the cauliflower, base-side up, for 5 minutes.
Remove the cauliflower and let the excess water drain off. Place the cauliflower, base-side down, on a lined tray, drizzle with oil, season with salt, cover tightly with foil, and bake for 25-30 minutes until tender.
Prepare the miso glaze by whisking together miso, mirin seasoning, maple syrup, and oil in a bowl until well combined.
After roasting the cauliflower, uncover it and generously brush on the miso glaze. Return to the oven and bake until the glaze is bubbling and golden, about 10-15 mins.
Blend cashews, soaking water, vinegar, and maple syrup until creamy. Pour over cauliflower and top with pomegranate seeds, sesame seeds, sunflower seeds, optional chili, mint, and onion. Serve with salad.

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