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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.
4
Servings
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.
30 minutes
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
-
Ground white pepper
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⅓
cup red or white miso
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4
teaspoons unseasoned rice vinegar
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2
teaspoons sake
-
1
teaspoon honey
-
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.
Reviews
So many recipes and so little time and while we are very glad we tried this one it won't make it to the 'repeat' list. We oven roast cauliflower but not at this temp and time and this is a nice technique for a just right amount of char on the flowerettes sized per recipe. We will use the technique again. In the miso choice option, we used white - which is what we always have in the fridge - and thought at first that the amount of dressing would be too much for the amount of veg but once the hot cauliflower was tossed it it absorbed it nicely. A bit more than glaze, but not so much to be heavy dressing for coating. The combination of texture from nuts so we used toasted sunflower seeds since we were in "cooking in the age of covid19" absent pistachios and they worked for texture and flavor but. I think the almonds and pepitas we also had would have worked well too. If I were going to make this again, I'd adjust upward by an eensie the honey and by a skoosh the fresh ginger.
The miso glaze on the cauliflower is absolutely amazing! Will be using that a lot in the future, on cauliflower and many other veggies. Have used miso in the past for a little flavor, but never this much - what a revelation. The honey balanced it out and the ginger, well I love ginger anyways. So, thank you very much.
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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.