This roasted cauliflower is bursting with Miso flavor that is sure to please.
I currently have a puppy circling me like a shark trying to get my hard earned dessert. You guys, for a 4 month old, she’s good. Big ol’ puppy eyes and lightning speed reflexes. It’s not fair.
For the first time since 6:08am this morning, I am sitting down (using the restroom, driving to the gym, or quickly shoveling food in my mouth for dinner doesn’t count). Oh wait, I did read to Octavian a few short periods throughout the day, so I guess I have sat down, but mentally, I was always standing up and onto the next thing.
Since having a stroke back in March I have worked really hard to live in the moment. Days like today force me to try and slow down, take a step back. I appreciate each day with Octavian and my family so much more now, than I ever did before, and don’t want to rush through our time together.
I love to be busy. I love to have projects. But, I am hypersensitive to all the busyness taking away from each precious minute I have with my son.
WHOA! I started this post talking about a puppy and dessert (two of the happiest things!) and BAM! heavy feelings. While I consider this blog to be primarily focused on food, I’ve never been shy when talking about real-life topics. In my case, this means, motherhood.
On that note, and the fact that I have 5 loads of laundry sitting in a ginormous pile in my office (doggy loves socks), I’m going to move onto the food…
Miso Roasted Cauliflower.
I la la la looooove miso. Miso salad dressing is one of my favs and it tastes amazing in stir-frys, in soup, with fish, etc. Really, the possibilities are endless. Cauliflower is also one of my other food loves. So cauliflower + miso (and some other yummy stuff)?
Bite size pieces of heaven. They are the perfect fusion of salty, sweet and spicy in each bite.
In fact, my advice would be to just double the recipe.
Miso Roasted Cauliflower
- 1 large head of cauliflower - washed and cut into small florets
- 2.5 tablespoon white miso paste
- 1.5 tablespoon grapeseed oil - or oil of choice
- 1 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes
- 2 teaspoon lemongrass paste - sold at most major supermarkets
- fresh cilantro or parsley - for garnish
- Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray lightly with nonstick cooking spray.
- In a large bowl, whisk together the miso paste, grapeseed oil, soy sauce, rice wine vinegar, red pepper flakes and lemongrass paste until fully combined.
- Add the cauliflower florets to the bowl and toss with the miso mixture. Spread the cauliflower florets onto the baking sheet in an even layer and bake for 25-30 minutes, or until nicely browned on the tips (it adds amazing flavor!).
- Garnish with fresh cilantro or parsley and serve warm.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)