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