How to make roasted cauliflower with garlic miso

How to make roasted cauliflower with garlic miso


Text: Janice Sim

Get the grill going — there's about to be some cauliflower action up in there

The humble vegetable might not look as appetising as other members of the Brassicas, but the truth is, a head of cauliflower isn't just versatile in flavour but also packs a chockful of antioxidants for your everyday diet. To kick things up a notch, try your hand at this recipe by Chef Seumas Smith from Moosehead. Roasting the vegetable doesn't just add more flavour but also gives it a little more colour. Lastly, top it off with a winning sauce — this one sparks aromatic Asian ingredients like miso and rice wine vinegar. Warning: It could be dangerously addictive. 

Garlic miso: Here's what you need

100g Corn Oil
100g White Miso Paste
100g Rice Wine Vinegar
100g Simple Sugar Syrup
5g Garlic
½ Lemon, juiced
1 Lime, juiced
1 Orange, juiced

Garlic miso: How to make it

1. Blitz simple sugar syrup, rice wine vinegar, white miso paste, garlic, lemon juice, lime juice and orange juice in a blender until thoroughly combined.
2. Blend corn oil into the mixture until emulsified.

Roasted cauliflower with garlic miso: Here's what you need

1 Cauliflower
2 cloves of Garlic
2 Japanese Leeks
Olive Oil
Crème fraiche, to taste
Nori Salt, to taste
Spring Onions, thinly sliced, to taste

Roasted cauliflower with garlic miso: How to make it

1. Cut the cauliflower into quarters, and season to taste with oil, salt, and pepper.
2. Cook over a barbeque grill or shallow fry in a hot pan until caramelised.
3. Finish in an oven at 180℃ for 30 minutes, or until almost soft.
4. Slice leeks and garlic cloves thinly. Place in an oven-safe tray at 140℃ for one hour. Stir the slices every 2-5 minutes to ensure everything is evenly caramelised.
5. Strain the leeks from the oil, and let it cool.
6. Place confit leeks and crème fraiche on a plate. Sit a cauliflower quarter on top and dress with a generous serving of garlic miso.
7. Sprinkle thinly sliced spring onions and nori salt to taste.

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