Roasted Cauliflower with Miso Glaze
Side
Ingredients
Miso-roasted whole cauliflower
1.3 kilogram whole cauliflower
1 cup (250ml) dry sherry
1/4 cup (65g) white (shiro) miso paste
1/4 cup (60ml) maple syrup
2 tablespoon olive oil
1 tablespoon finely grated fresh ginger
2 clove garlic crushed
2 teaspoon sesame seeds
1 green onion (scallion) sliced thinly
Description
10 mins preparation
35 mins cooking
Directions
Preheat oven to 200°C.
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 minutes.
Sprinkle cauliflower with sesame seeds; bake, uncovered, for a further 15 minutes or until cauliflower is tender and browned lightly.
Serve cauliflower topped with green onion.
Notes
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.