My sister rang me yesterday to rave about the miso roasted cauliflower she had chosen from the menu while out having lunch with some girlfriends. It prompted me to pick up the ingredients when I was in the supermarket and try it for myself. I wasn’t disappointed. This is a seriously good dish.
Miso is a protein-rich paste made from fermented soybeans and is a staple of Japanese cuisine. It adds the fifth taste – umami – to many dishes. The others being sweetness, sourness, bitterness, and saltiness. It has been variously translated from Japanese as yummy, deliciousness or a pleasant savoury taste.
When you combine ingredients containing different umami-giving compounds, they enhance one another so the dish packs more flavour than the sum of its parts. Which is almost certainly the reason this simple recipe is so flavourful. Miso is readily available in supermarkets, so why not pick yourself up some and experience the fifth taste for yourself…
Miso Roasted CauliflowerCourse: Recipes, Veggie / VeganDifficulty: Super easy
Works equally well as a snack, side dish or main course.
Cauliflower cut into small florets
2 tbsp white miso paste
2 tbsp olive oil
1 tbsp soy or tamari sauce
2 tbsp rice wine vinegar
1/4 tsp chilli flakes
Parsley and lime wedges to serve (optional)
- Preheat your oven to 200 degrees. Line a roasting dish with non-stick baking paper.
- Combine the miso, oil, soy, vinegar and chilli flakes in a small bowl and whisk to combine.
- Toss the cauliflower with the miso mixture and spread in a single layer on the baking sheet
- Roast for 25 – 30 minutes until well browned. Sprinkle over chopped parsley and serve with lime wedges.
- Adding some crushed garlic adds yet another dimension to this dish.