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Milk Street Recipe
Roasted Cauliflower with Miso Glaze
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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.
2 pound head cauliflower, trimmed, cored and cut into 1½- to 2-inch florets
3 tablespoons peanut oil
Ground white pepper
⅓ cup red or white miso
4 teaspoons unseasoned rice vinegar
2 teaspoons sake
1 teaspoon honey
1 teaspoon finely grated fresh ginger
¼ cup shelled roasted pistachios, chopped
1 bunch scallions, thinly sliced
¼ cup chopped fresh cilantro
Ingredients
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2
pound head cauliflower, trimmed, cored and cut into 1½- to 2-inch florets
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3
tablespoons peanut oil
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Ground white pepper
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⅓
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4
teaspoons unseasoned rice vinegar
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2
teaspoons sake
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1
teaspoon honey
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1
teaspoon finely grated fresh ginger
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¼
cup shelled roasted pistachios, chopped
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1
bunch scallions, thinly sliced
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¼
cup chopped fresh cilantro
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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02Place the cauliflower in a large bowl. Add the oil and ¼ teaspoon pepper, then toss to coat. When the oven is at temperature, quickly remove the baking sheet and distribute the cauliflower in an even layer; reserve the bowl. Roast until the cauliflower is just tender and browned in spots, 15 to 18 minutes; do not stir.
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03Meanwhile, in the reserved bowl, whisk together the miso, vinegar, sake, honey, ginger and 2 tablespoons water. As soon as the cauliflower is done, transfer to the bowl with the miso mixture and gently toss. Carefully stir in the pistachios, scallions and cilantro. Transfer to a serving platter.
Tip: Don’t forget to heat the baking sheet for 10 to 15 minutes while preparing the cauliflower. A heated baking sheet—along with allowing the cauliflower to roast without stirring—ensure flavor-building caramelization.
In the store
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Buy now
Kyoto-Style Red Miso
Strong, salty and assertively flavorful, this particularly interesting red miso has sweet flavors reminiscent of sherry and milk chocolate.
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Buy now
Kyoto-Style White Miso
Savory, sweet and flavor dense, we consider white miso an absolute pantry staple.
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Buy now
Iio Jozo Pure Rice Vinegar
Rice vinegar is essential in Japanese cooking. This is one of the best we’ve tasted for its neutral, clean flavor and how it pairs with delicate flavors.
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Buy now
Bee Local Hot Honey
This acid-sharp, bright-hot Bee Local Hot Honey is great drizzled over everything from rich cheese and grilled meats to roasted vegetables.
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An excellent recipe with great flavors. I added a few sesame seeds and some sesame oil to finish and subbed almonds for the pistachios. I loved the fresh herbs and all the textures.