Roasted Miso and Yuzu Kosho Cauliflower

Yields 3-4 servings

With Carrot Ginger yogurt sauce and shichimi togarashi “chermoula”

This cauliflower dish is an absolute showstopper! From the beautiful browning of the roasted sauce, to the bright green herbs, to the overall presentation, this dish will pop at your next dinner party. The miso yuzu kosho sauce is all things salty, savory, and sweet, and features our Meyer Lemon Honey Vinegar to balance it all out. You can add a little or a lot of the yuzu kosho, for added funk and a little heat.

It all sits on a bed of creamy yogurt sauce, flavored with our Carrot Ginger Dressing, for a light and tangy contrast to the roasted cauliflower. This dish comes together with a heavy drizzle of what we’re calling “shichimi togarashi chermoula”. Inspired by chermoula, this sauce uses minced fresh cilantro, combined with olive oil and our Meyer Lemon Honey Vinegar. It is then seasoned with shichimi togarashi for some warmth.

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Assembly

Step 1
Preheat oven to 425ºF.

Step 2
Bring heavily salted water to a boil in a pot large enough to hold the entire head of cauliflower. Once boiling, place in cauliflower, stem up, and par-boil for about 5-10 minutes. Carefully remove from water and let drain in a colander.

Step 3
Meanwhile, combine all ingredients for the Miso Yuzu Kosho sauce together in a small bowl.

Step 4
Place cauliflower onto a lined baking sheet, stem side down. Brush miso sauce evenly onto the surface of the cauliflower. Roast for 30-40 minutes, or until top is browned and cauliflower is tender all the way through.

Step 5
While roasting, prepare chermoula by combining ingredients together, to taste. Set aside. Combine Carrot Ginger Dressing with yogurt, to taste.

Step 6
Spread yogurt sauce onto a plate, place cauliflower on top, and drizzle chermoula all over. Enjoy!

Note: If you don’t want to keep the head of the cauliflower whole, you can always cut it up into large florets, skip Step 2, toss it all in the miso sauce, and roast. 

Ingredients

1 head Cauliflower

Carrot Ginger Dressing

Plain Greek yogurt

Miso Yuzu Kosho Sauce

1.5 tbsp White miso

3 cloves Garlic, minced

¾ tsp Yuzu kosho

2 tsp Honey

1 tsp Soy sauce

¼ tsp Sesame oil

½ tsp Meyer Lemon Honey Vinegar

1 tbsp Olive oil

Shichimi Togarashi “Chermoula” (all ingredients to taste)

Cilantro, finely chopped

Garlic, minced

Extra-virgin olive oil

Meyer Lemon Honey Vinegar

Shichimi togarashi

Salt and pepper

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