Roasted Cauliflower With Miso Glaze

A veggie dish doesn't get more charming than a whole roasted cauliflower sitting in a delectable concoction of miso, syrup, ginger and garlic for maximum umami.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 35 mins
Difficulty Level: 2/5

Ingredients

• 1.3 kg whole cauliflower
• 1 cup (250 ml) dry sherry
• ¼ cup (65 g) white (Shiro) miso paste
• ¼ cup (60 ml) maple syrup
• 2 tbsps olive oil
• 1 tbsp finely grated fresh ginger
• 2 clove garlic, crushed
• 2 tsps sesame seeds
• 1 green onion (scallion), sliced thinly

Steps

Preheat oven to 200 C.

02. Cut a cross in base of cauliflower with a sharp knife. Place cauliflower in a large, heavy-based cast iron casserole or deep ovenproof dish. Pour sherry into base of dish.

03. Combine miso, syrup, oil, ginger and garlic in a small bowl; season. Spread over cauliflower. Cover dish with lid or foil; bake for 20 mins.

04. Sprinkle cauliflower with sesame seeds; bake, uncovered, for a further 15 mins or until cauliflower is tender and browned lightly.

05. Sprinkle cauliflower with sesame seeds; bake, uncovered, for a further 15 mins or until cauliflower is tender and browned lightly.

TIP

If you don't have space in your oven to cook a whole cauliflower, cut it into six wedges and lay them flat in a baking dish; bake them, uncovered, for the second amount of cooking time. You can also roast six baby cauliflowers for individual serves.

Photo: bauersyndication.com.au