Join! 12 weeks for $1

Cauliflower Dengaku

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This recipe—inspired by a dish at Fujisaki, a Japanese restaurant along the Sydney waterfront—coats chunks of cauliflower with dengaku, a thick, miso-based glaze that is sweet and savory. We roast the cauliflower before tossing the richly browned florets with miso blended with vinegar and ginger, then top it with toasted pistachios, scallions and cilantro. The result is fresh, warm and rich.

4

Servings

Tip

Don’t forget to heat the baking sheet while preparing the cauliflower. A heated baking sheet—along with allowing the cauliflower to roast without stirring—ensure flavor-­building caramelization.

30 minutes

Ingredients

  • 2

    -pound head cauliflower, trimmed, cored and cut into 1½- to 2-inch florets

  • 3

    tablespoons peanut oil

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Barry G.

Maybe due to the brand of red miso I purchased, but it came out incredibly salty, despite following the directions precisely.

Jennie O.

I used white miso and this was delicious. It has a rich and creamy texture. As a side note, I did substitute dry sherry for sake because I didn’t have any sake but will be adding it to my pantry.