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.
-pound head cauliflower, trimmed, cored and cut into 1½- to 2-inch florets
tablespoons peanut oil
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial