A Flavourful Vegan Delight
Looking for something unique and full of flavour to accompany your holiday feast? Try Miso Roasted Cauliflower Head. This dish is perfect for guests who prefer plant-based meals or as a delicious alternative to traditional roasted vegetables.
The miso glaze gives the cauliflower a savoury umami flavour that pairs beautifully with the crispy edges and tender inside. Plus, it's a showstopper at any holiday table!
Ingredients
- 1 head cauliflower (cut into small florets)
- 2 tablespoon white miso paste
- 2 tablespoon grapeseed oil
- 1 tablespoon tamari or soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh cilantro
- Lime wedges (for serving)
Instructions
- Preheat the oven to 450 degrees.
- Line a baking sheet with tin foil, if using foil, spray lightly with nonstick spray.
- Combine the miso, oil, soy sauce, vinegar and red pepper flakes in a small bowl. Whisk well 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. Toss with fresh cilantro and serve immediately, with lime wedges.
Wine Pairings with Miso Cauliflower
SEE YA LATER PINOT GRIS
Aromas of baked apple, brioche, and pineapple are followed by flavors of Asian pear, tangerine, and notes of minerality.
LUSTAU AMONTILLADO LOS AROS
For lovers of Sherry or for those looking to try the style, this is a great opportunity. It's a tremendous value that has a floral and dried fig elements upfront, great balance and suggestions of nuts, citrus and mushrooms. Chill and serve as an aperitif.
Give it a try and let us know how it turned out! Share your pictures and experiences with us on social media using the hashtag #HolidayCheer #CascadiaLiquor. Happy Holidays!
