Have you seen all the recipes floating around the inter webs for whole roasted cauliflower?
They seem to be everywhere…
…and cauliflower “steak” too.
(No offense to the vegans out there, but a thick slab of cauliflower is no where near a steak in any way, shape, or form).
But back to the whole, roasted flowered brassica.
It’s totally delicious in every way.
And of all of those “ways” out there, I’ve never seen one season THIS way.
Whole Roasted Cauliflower
1 large head of cauliflower, rinsed and leaves and stems removed
3 Tbs. extra virgin olive oil
1 Tbs. mellow miso paste
1 Tbs. Honey Ginger Balsamic Vinger (OR sub 1 Tbs. raw honey)
1 Tbs. Japanese Sesame Oil
2 tsp. freshly grated ginger
pinch of sea salt
Preheat the oven to 375 degrees.
Combine the olive oil, miso, vinegar or honey, sesame oil, grated ginger, and a pinch of salt in a small jar. Cover and shake vigorously until well combined.
Cover the entire head of cauliflower in the mixture – making sure all surfaces are coated.
Bake on a parchment lined baking sheet for 60-70 minutes, until soft.
Enjoy with anything and everything…the caramelization is tremendous.