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!
2ouncesyuzu juice(or substitute 1 1/2 oz. lime juice and 1/2 oz. of orange juice)
Chili Threads or Togarashi pepperto 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.