This recipe for miso roasted cauliflower comes from Chef Hideki Maeda of Nobu in London. The preparation is quite similar to the restaurant’s famous Miso Glazed Black Cod, and perfect for vegetarians!
Although this recipe calls for both cauliflower and Romanesco broccoli, you can use both interchangeably along with any other sturdy vegetable. The veggies are marinated in a delicious miso glaze for 3 hours, then quickly seared in a frying pan to ensure maximum crunchiness.
Miso Glazed Cauliflower Ingredients
This recipe is so easy to make. Be sure to stock your pantry with sake, mirin and white miso so you can make this a regular side dish on your menu rotation.
- 1 head cauliflower sliced
- 1 head Romanesco broccoli sliced
- 1 oz. pine nuts
Miso Glaze:
- 1 ½ cups sake
- 1 ½ cups mirin
- 28 oz. white miso
- 15 oz. granulated sugar
To Serve
- 1 jalapeño chopped
- 2 ounces yuzu juice (or substitute 1 1/2 oz. lime juice and 1/2 oz. of orange juice).
- Chili Threads or Togarashi pepper to taste
How to Make Miso Roasted Cauliflower
- Boil the sake and mirin in a saucepot over a high heat until it reduces by one third. Reduce heat to medium-low, stirring in the miso and sugar until dissolved, about 3 minutes. Set aside and bring to room temperature.
- Turn down the heat, add the miso and sugar, and stir constantly for 2-3 minutes. Bring to room temperature.
- Place the cauliflower and romanesco in a bowl. Top with the miso glaze and marinate, turning occasionally, for about 3 hours.
- Preheat the oven to 350°F.
- Remove the cauliflower and romanesco from the miso marinade.
- Heat a frying pan to high heat, and sear the vegetables until golden brown. Place on a baking sheet and top with the pine nuts. Bake for another 5 minutes.
- Place the cauliflower and romanesco on a serving dish.
- Top with the yuzu juice, chopped jalapeño and pepper threads or Togarashi pepper flakes. Serve the miso roasted cauliflower with sticky white rice, or alongside Miso Glazed Cod.
You May Also Enjoy These Recipes
- Cauliflower Alfredo Sauce
- Balsamic Glaze
- Hawaiian Garlic Shrimp
- Butternut Squash with Quinoa
- Grilled Artichoke
Stay in Touch!
Never miss a new cooking video by subscribing here. Don’t forget to hit that notification bell! You can also find me on Facebook and Instagram!
Miso Roasted Cauliflower
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 head cauliflower sliced
- 1 head Romanesco broccoli sliced
- 1 oz. pine nuts
Miso Glaze:
- 1 ½ cups sake
- 1 ½ cups mirin
- 28 oz. white miso
- 15 oz. granulated sugar
To Serve
- 1 jalapeño chopped
- 2 ounces yuzu juice (or substitute 1 1/2 oz. lime juice and 1/2 oz. of orange juice)
- Chili Threads or Togarashi pepper to taste
Instructions
- Boil the sake and mirin in a saucepot over a high heat until it reduces by one third. Reduce heat to medium-low, stirring in the miso and sugar until dissolved, about 3 minutes. Set aside and bring to room temperature.
- Turn down the heat, add the miso and sugar, and stir constantly for 2-3 minutes. Bring to room temperature.
- Place the cauliflower and romanesco in a bowl. Top with the miso glaze and marinate, turning occasionally, for about 3 hours.
- Preheat the oven to 350°F.
- Remove the cauliflower and romanesco from the miso marinade.
- Heat a frying pan to high heat, and sear the vegetables until golden brown. Place on a baking sheet and top with the pine nuts. Bake for another 5 minutes.
- Place the cauliflower and romanesco on a serving dish.
- Top with the yuzu juice, chopped jalapeño and Togarashi pepper flakes. Serve with sticky white rice, or alongside Miso Glazed Cod.
CookingSessions.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. There is no additional cost to you.
