Miso Cauliflower offers an umami taste sensation that will be lucky to make it to the dinner table it is just that delicious. An impressive dinner party side to fall in love with.
We have smothered cauliflower florets in a decadent miso marinade and then roasted until soft, nutty and golden - mmmm ?!
What is miso paste?
Miso is a Japanese staple and is made with soy beans a grain (like rice or barley), salt, and koji (a mold) and then it is allowed to ferment anywhere from a few weeks to several years.
There are two different types of miso light coloured miso which is light beige to yellow in colour or dark miso which is red, light brown to almost black in colour.
Light miso is lighter and sweeter in flavour due to shorter fermentation time. It's made with less soybean content and more grains, like white rice.
Dark miso is fermented for longer for a stronger, and saltier flavour. It is made with a higher proportion of soybeans and salt for an intense complex flavours.
For this recipe we are using the light coloured miso, for its delicate flavour profile and so that it doesn’t discolour our white cauliflower.
Make it with exotic Romanesco
As an interesting alternative try this salad with Romanesco cauliflower or broccoflower, it is a hybrid of broccoli and cauliflower with a slightly sweet mild flavour. It looks like a green cauliflower with high pointy florets.
What to serve with it
This is a great side to serve alongside your roast, steak dinner, grilled salmon or noodles. Try it with a Japanese style roast chicken or with or teriyaki glazed rissoles.
We served ours with baked tonkatsu which are panko-crusted pork chops so we could dip them in the yummy miso vinaigrette!
You will need:
How to make it
1PREPARE THE CAULIFLOWER
Preheat the oven 180F / 360C and line a baking tray with baking paper.
Wash your cauliflower, cut off the stem and cut into small florets.
2MAKE THE MARINADE
Add all the marinade ingredient to bowl and mix well to break up the miso and to combine.
Place the cauliflower florets and the marinade in a mixing bowl and toss until well coated.
Arrange in a lined baking tray and place in the middle part of your oven. Roast until well cooked and golden brown (approximately 30 minutes).
3SHAKE UP DRESSING
Add all the dressing ingredients to a glass jar, whisk to break up miso then shake well until emulsified.
Taste and adjust seasonings according to your liking.
4ASSEMBLE THE SALAD
Arrange cauliflower into a salad bowl or platter, drizzle over the dressing. Scatter the mint leaves and chilli flakes on top to garnish.
Can I make it ahead
- The marinade and dressing can be made several days in advance and kept covered in your fridge.
- You can also prepare the cauliflower and marinate it the day before and keep,it covered in the fridge, take it out in advance and bring it to room temperature before roasting.
- As this is best served as hot side it is best to roast just before serving.
What about the leftovers
- You can easily enjoy Miso Cauliflower several days after making either cold or heated.
- I love stir-frying the leftovers to warm them up and adding them to nutty cooked soba noodles with green onions, fresh herbs and sesame seeds.
- Also great as a filling for an omelette.
- The leftovers also make a great soup blitz the cauliflower until smooth add to saucepan with chicken or vegetable stock, simmer until heated. Taste and adjust seasonings, you may need to add some additional miso for flavour. Serve topped with Japanese furikake.
Would you like to try some more brassica salads?
- 1 kg cauliflower or Romanesco (approximately 1 head of cauliflower 2.2 pounds)
- 2 tbsps white miso paste
- 2 tbsps MCT or neutral oil
- 1 tablespoon sesame oil
- 2 tbsps rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon chilli flakes (adjust to your liking)
- ¼ cup MCT or neutral oil
- 3 tbsps rice vinegar
- 2 tablespoon white miso paste
- 1 tbsps soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger grated
- 1 clove garlic minced
- ¼ cup coriander/cilantro roughly chopped
- Pinch chili flakes
- Preheat the oven 180F / 360C and line a baking tray with baking paper.
- Wash your cauliflower, cut off the stem and cut into small florets.
- Add all the marinade ingredient to bowl and mix well to break up the miso and to combine.
- Place the cauliflower florets and the marinade in a mixing bowl and toss until well coated.
- Arrange in a lined baking tray and place in the middle part of your oven. Roast until well cooked and golden brown (approximately 30 minutes).
- Add all the dressing ingredients to a glass jar, whisk to break up miso then shake well until emulsified.
- Taste and adjust seasonings according to your liking.
- Arrange cauliflower into a salad bowl or platter, drizzle over the dressing. Scatter the mint leaves and chilli flakes on top to garnish.
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