Honey soy cauli

Name: Honey soy roasted cauliflower recipe
Yield: 6
Ingredients: 70g miso; 2 garlic cloves, crushed; 90g honey; 40.00 ml soy sauce; 40.00 ml rice vinegar; 2 tsp sesame oil; 2 long green shallots, finely chopped, whites and separated; 40g ginger; 1 large cauliflower, cut into 8 wedges; 60ml olive oil; 440g white rice; 1/2 tsp Chinese five spice; 1 tsp sesame seeds; Chilli crisp (see recipe note for the recipe, or use store-bought crispy chilli oil) to serve

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by Lucy Tweed

Aug 08, 2023

“When cauliflower is not being ‘rice’ for paleos, it can be ‘chicken’ for vegos. Cauliflower is the greatest sauce-trapper, too.” – Lucy Tweed. This is an edited extract from Lucy Tweed's Every Night Of The Week cookbook.

1/4 cup (70g) white miso paste
2 garlic cloves, crushed
1/4 cup (90g) runny honey
2 tbs soy sauce
2 tbs rice vinegar
2 tsp sesame oil
2 long green shallots, finely chopped, whites and greens separated
8cm piece fresh ginger (40g), julienned
1 large cauliflower, cut into 8 wedges
1/4 cup (60ml) extra virgin olive oil
2 cups (440g) medium-grain white rice
1/2 tsp Chinese five spice
1 tsp sesame seeds
Chilli crisp (see recipe note for the recipe, or use store-bought crispy chilli oil) to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Blend the miso, garlic, honey, soy, rice vinegar, sesame oil, white part of shallot and a quarter of the ginger in a food processor until smooth.
2.

Toss the cauliflower through this mix, making sure to coat it really well. In a large roasting tray big enough to fit the cauliflower in a single layer, combine the olive oil, rice, remaining ginger, Chinese five spice and 1/2 tsp fine salt.
3.

Cover with 3 cups (750ml) water and gently shake the pan to level out the rice. Place the cauliflower into the water, then cover tightly with foil.
4.

Bake for 20 minutes, then uncover and bake for a further 25 minutes, basting with any remaining marinade for the final 5 minutes. Serve with sesame seeds, green parts of the shallot and chilli crisp.