This stunning whole roasted cauliflower is coated in an Asian-inspired mix of miso paste, sesame oil, ginger, and chili garlic sauce and then roasted until it's dark and delicious. It's a delicious and hearty vegetarian main or side that's surprisingly easy to make. Ready in just 55 minutes!
Ingredients
1largecauliflower
2tablespoonssesame oil
1tablespooncooking oil
1tablespoonmiso paste, gluten-free if needed
1tablespoonchili garlic sauce
1teaspoonfinely grated ginger
To serve: sliced green onions, toasted white and black sesame seeds, and sea salt
Instructions
Preheat the oven to 425 degrees. Cut the leaves and stem off the cauliflower so that it sits flat.
1 large cauliflower
In a small bowl, mix the sesame and cooking oil, miso paste, Chinese chili garlic sauce, and ginger. Using your hands, rub the mix over the cauliflower, making sure you get it everywhere, even the bottom.
Place the cauliflower in a cast iron pan or on a baking sheet and roast in the oven for 45-55 minutes, or until it is soft and brown. Remove the cauliflower from the oven and season with sea salt. Sprinkle the green onions and toasted sesame seeds over before serving.
To serve: sliced green onions, toasted white and black sesame seeds, and sea salt