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Tuesday, 18 September 2018
Miso Roasted Cauliflower Bowl: Vegan MoFo
Fortunately the miso roasted cauliflower was far more satisfying to roast (other than burning my arm on the roasting dish while on the phone). It came out of the oven and was sooooo good I just wanted to sit and eat it rather than rushing off to take Sylvia to swimming lessons. It was inspired by this miso roasted pumpkin.
More pretty bowl food on Green Gourmet Giraffe:
Asian rice bowl (gf, v)
Avocado black bean bowl (gf, v)
Carrot almond sauce bowl (gf, v)
Creamy red pepper dressing bowl (gf, v)
Watermelon poke salad bowl with pickled radishes (gf, v)
Miso roasted cauliflower
An original Green Gourmet Giraffe recipe
1 large head of cauliflower
3 tbsp olive oil
1 tbsp white miso
1 tbsp ponzu sauce
2 tsp maple syrup
1/4 tsp sesame oil
1/4 tsp chilli paste
Cut cauliflower into about 1/2 cm slices. Mix miso sauce ingredients. Toss cauliflower slices with miso sauce in 2 large roasting dishes to give them room to crisp on the edges. Roast at 220 C for about 1 hour. Check every 20 minutes to check if it cooks earlier.
Serving suggestion: Serve with brown rice, brown lentils, chopped red capsicum, rocket and pumpkin sauce.
NOTES: I roasted my cauliflower for 1 hour 20 minutes but it was a bit charred in the top shelf but perfect on the middle shelf so I think 1 hour would be enough. If you don't have ponzu, you could substitute 1 tsp each of mirin, soy sauce and lemon juice/vinegar.
On the stereo:
Cafe de Paris - 50 French Classics - Les Annees CafConc - Various Artists
Vegan Month of Food (Vegan MoFo) in September 2018. Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.