Recipe Courtney Roulston's whole roast miso cauliflower : Delicious Food and Suitable for Eating with Family

Recipe Courtney Roulston's whole roast miso cauliflower : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Courtney Roulston's whole roast miso cauliflower have been designed to be as simple and easy as possible to put into practice with family. With 10m prep, 4 serving, level. Alergi: Contains gluten, peanuts, tree nuts, fish and shellfish..

The perfect meat-free weeknight dinner. Tender and juicy roasted cauliflower is topped with a delicious mouthwatering miso glaze.

Ingredients:

17 Ingredients

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  3/4 cup (120g) raw unsalted cashews
  
  
  


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  3/4 cup (185ml) boiling water
  
  
  


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  1 large cauliflower
  
  
  


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  2 tbsp extra virgin olive oil
  
  
  


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  1 tbsp apple cider vinegar
  
  
  


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  1 tsp maple syrup
  
  
  


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  2 tbsp pomegranate seeds
  
  
  


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  1 tbsp sesame seeds, toasted
  
  
  


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  1 tbsp sunflower seeds, toasted
  
  
  


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  1 long green chilli, sliced (optional)
  
  
  


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  1/4 cup mint leaves, sliced
  
  
  


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  Red onion, finely chopped, to serve
  
  
  


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  Green salad, to serve
  
  
  



• Miso glaze



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  2 tbsp miso paste
  
  
  


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  1/3 cup (80ml) mirin seasoning
  
  
  


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  1 tbsp maple syrup
  
  
  


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  1 tsp sesame oil
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

6 Method Steps

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  Step 1
  
  
  
  
  Place the cashews in a heatproof bowl. Cover with the boiling water. Set aside for 30 minutes to soak.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180°C. Line a baking tray with baking paper. Cut the base of the cauliflower so it sits flat on an even surface. Cut a cross into the base of the stem with a small sharp knife. Bring a large saucepan of salted water to a simmer and place the cauliflower, base-side up, in the pan. Simmer the cauliflower for 5 mins.
  
  
  


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  Step 3
  
  
  
  
  Carefully remove the cauliflower and allow the excess water to drain off. Place the cauliflower, base-side down, on lined tray and drizzle with oil. Season with a little salt. Cover tightly with foil. Bake for 25-30 mins or until cauliflower is tender.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, to make the miso glaze, whisk the miso, mirin seasoning, maple syrup and oil in a bowl until smooth.
  
  
  


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  Step 5
  
  
  
  
  Remove the cauliflower from oven and remove the foil. Spoon the miso glaze evenly over the cauliflower. Bake, uncovered, for a further 10-15 mins or until the glaze is bubbling and golden.
  
  
  


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  Step 6
  
  
  
  
  Place cashews and soaking water, vinegar and maple syrup in a jug. Use a stick blender to blend until smooth and creamy. Drizzle the cashew mixture over the cauliflower and sprinkle with pomegranate seeds, sesame seeds, sunflower seeds, chilli, if using, mint and onion. Serve with the salad.
  
  
  

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