Easy Side

Whole roasted cauliflower with miso sauce

Name: Whole roasted miso cauliflower recipe
Yield: 6
Ingredients: 1kg cauliflower; 40.00 ml Chinese sesame paste (zhi ma jiang, from Asian grocers); 150g mayonnaise; 30.00 ml lemon juice; White pepper, to season; 20.00 ml rice seasoning; 1 long green shallot, thinly sliced; 80g miso; 40.00 ml mirin; 20.00 ml each sesame oil and soy

Rate now

Whole roasted cauliflower with miso sauce

Jump to recipe

by Lucy Nunes

Delicious Team

Jun 24, 2024

"This impressive whole cauliflower takes no time to prep and can be served warm for easy entertaining." – Lucy Nunes

1 (1kg) large cauliflower (with a few smaller leaves still attached)
2 tbs Chinese sesame paste (zhi ma jiang, from Asian grocers)
1/2 cup (150g) Kewpie mayonnaise
1 1/2 tbs lemon juice
White pepper, to season
1 tbs furikake (Japanese rice seasoning, from Asian grocers)
1 long green shallot, thinly sliced

Miso sauce

1/4 cup (80g) miso paste
2 tbs mirin
1 tbs each sesame oil and soy

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
2.

Cook the cauliflower in a large saucepan of salted boiling water for 10 minutes. Drain well and set aside to cool.
3.

Next, make the miso sauce. Combine all ingredients in a small bowl. Place cauliflower on the prepared tray and brush all over with the miso sauce. Roast, brushing with pan juices every 10 minutes, for 40 minutes or until caramelised.
4.

Meanwhile, whisk the sesame paste, Kewpie and lemon juice in a medium bowl until smooth. Season with white pepper.
5.

To serve, spread sesame mayonnaise over a serving plate. Arrange the cauliflower on top and sprinkle with furikake and shallot.