Name: Roasted Cauliflower with Miso, Ginger Lime Glaze
Prep time: 10 min
Cook time: 30 min
Ingredients: For the Glaze; 3 Tbsp miso paste; 1 tbsp grated ginger root; Zest and juice of 1 lime; 1 tbsp rice vinegar; 2 tbsp maple syrup; For the Roasted Cauliflower; 1 large head of cauliflower or 2 medium heads; 2 Tbsp olive oil; ½ tsp salt; 1-2 tsp black sesame seeds (for garnish)

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Leslie Myers

Roasted Cauliflower with Miso, Ginger Lime Glaze

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Prep Time 10

Cook Time 30

Servings: 4 servings

Ingredients Equipment Method

Ingredients

For the Glaze
3 Tbsp miso paste
1 tbsp grated ginger root
Zest and juice of 1 lime
1 tbsp rice vinegar
2 tbsp maple syrup
For the Roasted Cauliflower
1 large head of cauliflower or 2 medium heads cut evenly into small florets (about 9-10 cups; enough to make a single, slightly spread out layer on a baking sheet)
2 Tbsp olive oil
½ tsp salt
1-2 tsp black sesame seeds for garnish

Equipment

Knife
Cutting Board
11” x 17” Baking Sheet
Parchment Paper or Foil
Small Bowl
Whisk
Measuring cups and spoons

Method

Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Cauliflower: Spread the cauliflower florets out on a baking sheet. Drizzle with olive oil, and season with salt. Roast in the oven for 30 minutes, turning once halfway through, until tender and golden brown.
Make the Miso Ginger Lime Glaze: While the cauliflower is roasting, whisk together the miso paste, grated ginger, lime zest, lime juice, rice wine vinegar and maple syrup in a small bowl.
Toss and Serve: Once the cauliflower is roasted, remove it from the oven and toss with the miso glaze until fully coated. Sprinkle with black sesame seeds before serving.