This miso roasted cauliflower makes the perfect small plate, side item or meal! There are so many layers of flavor and texture and yet it’s easy and quick to prepare. Plus it’s full of protein, fiber, and micronutrients to keep you nourished and satiated. The miso cauliflower is so moreish and the kale gives the dish a sweet and zingy punch.
Miso Roasted Cauliflower on White Bean Puree with Crunchy Kale
This miso roasted cauliflower makes the perfect small plate, side item or meal! There are so many layers of flavor and texture and yet it’s easy and quick to prepare. Plus it’s full of protein, fiber, and micronutrients to keep you nourished and satiated. The miso cauliflower is so moreish and the kale gives the dish a sweet and zingy punch.
2
servings15
minutes0
minutesAvoid sticky fingers and keep the devices screen on!
INGREDIENTS
1 1 Head Cauliflower, chopped into florets and rinsed
3 tbsp 3 Avocado oil (or other neutral oil)
1 tbsp 1 White miso
2 tbsp 2 Tamari
Salt and pepper to taste
1 Can 1 Can Cannellini beans
METHOD
- To make the Miso Cauliflower
- Preheat oven to 190C / 375F.
- Add chopped cauliflower florets to a large bowl.
- Make the miso sauce by adding the ingredients (oil, miso, tamari)to a small bowl. Whisk until combined.
- Drizzle the sauce over the cauliflower until well covered, then spread the cauliflower on a lined cookie sheet.
- Bake at 190C/375F for 18 minutes until golden and slightly charred. I use fan setting on. Each oven cooks differently so keep an eye on them so they don’t accidentally burn.
- Remove from oven and allow to cool slightly (they taste great warm and at room temperature).
- To make the crunchy kale
- Lower heat to 140C/285F.
- Lay the torn kale out on a lined cookie sheet
- Prepare sauce by whisking the ingredients in a small bowl (oil, tamari, maple syrup, harissa).
- Drizzle sauce over kale and massage in gently with your hands
- Bake for about 5 – 7 minutes keeping an eye that don’t burn. You can take a piece and test it to see if it’s crunchy. If not cook for another minute or two.
- While the above items are baking, you can prepare the white bean puree
- Heat a shallow pan on medium-high heat and add oil.
- Add shallot and garlic and cook for a few minutes until translucent. Try to avoid browning.
- Add Cannellini beans and stir.
- While the beans are warming, add miso and stir.
- Add vegetable stock. When the stock starts to bubble give it 1-2 more minutes.
- Reserve 1-2 TSBP of the cooked beans for garnish.
- Allow to cool slightly, then blend remaining beans in a food processor or blender for 1 minute until smooth.
Notes
- Note: Be mindful not to add too much liquid in the beginning to ensure you have a thicker puree. Add additional stock to the blender as needed to achieve desired consistency.
