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Cauliflower Dengaku
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
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01Heat the oven to 500°F with a rack in the lowest position. Line a rimmed baking sheet with foil and place the baking sheet in the oven.
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Maybe due to the brand of red miso I purchased, but it came out incredibly salty, despite following the directions precisely.