Miso Ginger root Roasted Cauliflower

 

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Roasted Cauliflower Recipe

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Ingredients 1 1/2 tablespoons olive oil 1 1/2 tablespoons white miso 1 garlic clove, grated 6 cups cauliflower florets Cooking spray. Preheat oven to 420ºF (190ºC). Line two baking sheets with parchment paper. Chop the cauliflower into small bite-sized florets and place them in a very large bowl. Whirl all the ingredients for the miso-ginger glaze in a food processor until it becomes as smooth as possible.

The glaze was simple—red miso, mirin, sake, honey and soy sauce—and the cooking even simpler. Toss cauliflower florets with the glaze, then roast, garnish and serve. To balance the richness of the glaze, they also gave it a finishing spritz of yuzu, a lemony citrus juice. Instructions Preheat the oven to 450 degrees. Line a baking sheet with a silpat or tin foil, if using foil, spray lightly with nonstick spray.

Combine the miso, oil, soy sauce, vinegar and red pepper flakes in a small bowl. Whisk well to combine. Toss the cauliflower with the miso mixture and spread. Preheat oven to 400 degrees F. Chop your cauliflower into medium florets. In a separate bowl, mix your miso paste, tamari, avocado oil, and water together, stirring out any large clumps with a fork or small whisk.

In a large mixing bowl, combine the miso paste mixture and the cauliflower. Roast until the cauliflower is just tender and browned in spots, 15 to 18 minutes; do not stir. 03 Meanwhile, in the reserved bowl, whisk together the miso, vinegar, sake, honey, ginger and 2 tablespoons water.

As soon as the cauliflower is done, transfer to the bowl with the miso. Cut the leaves and stem off the cauliflower so that it sits flat. In a small bowl mix the sesame and grape seed oils, the miso paste, Chinese chili garlic sauce, and the ginger.

Using your hands, rub the mix over the cauliflower, making sure you get it everywhere, even the bottom. Combine the miso, oil, soy sauce, vinegar, and red pepper flakes in a small bowl. Whisk well to combine.

Toss the cauliflower with the miso mixture and spread in a single layer on a baking tray. Roast for 25-30 minutes, until well browned. These miso garlic roasted cauliflower are great as a side with rice or in a salad. I love serving these as a snack. If you have leftovers you can store them in the.

Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.) Heat butter, hot.

List of related literature:

• Add miso mixture and lemon peel.

“Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford
from Healing with Whole Foods: Asian Traditions and Modern Nutrition
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Place miso (dark or light, available at natural food stores) in a bowl, add a little of the broth, and stir well to a smooth paste.

“Natural Health, Natural Medicine: The Complete Guide to Wellness and Self-Care for Optimum Health” by Andrew Weil
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Reduce the heat to low and simmer for 15 to 20 minutes, or until the cauliflower is tender but not mushy.

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return the baking sheet to the oven and continue roasting for an additional 15 minutes or until the cauliflower is tender and caramelized.

“The French Women Don't Get Fat Cookbook” by Mireille Guiliano
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Put the cauliflower into a metal basket and place in a large pan of boiling salted water to blanch for five minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
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Remove from the oven and stir, then roast until the cauliflower has caramelized and is just cooked through, 5 to 10 minutes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
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Add the miso paste and honey and stir until they dissolve.

“Herbal Formularies for Health Professionals, Volume 2: Circulation and Respiration, including the Cardiovascular, Peripheral Vascular, Pulmonary, and Respiratory Systems” by Jill Stansbury
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Bring the broth to a boil, then add the cauliflower, chives, and garlic and cover the pan with a tight-fitting lid.

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Add the white miso paste and stir until dissolved.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
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We cut the cauliflower into small florets to speed up roasting and tossed it with warm spices to give it deep flavor.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • Thanks it is so delicious. Just a recommendation for all. I recommend you to pour a bit yoghurt with garlic on it. Your jaw will drop:):):)

  • the fact that u tell people they should heat olive oil to 220°C shows that u have no fuckin idea what the fuck u are talking about… olive oil should never be heated above 180°C… thats why cooking should be learned first before telling people to do something thats wrong…

  • In India we sumtimes roast dis whole eggplant �� without oil; then peel off it’s skin; keep d inner fleshy material.Then mix dat with lemon juice,onions, tomatoes & coriander leaves.That’s also a delicious recipe..
    Ur all recipe r nice indeed…

  • I think 425 (220) is too high to be cooking with olive oil, I suggest an oil with a higher smoke point like cocunt oil or avocado oil, could also use tallow or lard:-P

  • Excellent, I can’t (don’t) cook, anyway this looked so good & our daughters a fussy vegetarian, I thought I’d give it a go, I followed your clear instructions, & wow we all enjoyed it, especially my daughter, will be doing this again, I’m rather pleased with myself, thank you

  • I just made this! I didn’t have turmeric, so I added a little cumin and a sprinkle of ginger powder, but did everything else exact the same. Cooked for 40 minutes, at 425F.
    It came out AMAZING! I love it! ❤️

  • I forgot about cauliflower bites. Haven’t made some in a really really long time, I used to love them a LOT! I served mine with ranch dressing I think. I’m going to have to go out tomorrow to get some cauliflower. I’d like this recipe I bet. I put this video in a playlist RECIPES SUMMER 2019

  • Lovely dish, just wondering if its possible to make this a day in advance at gine as the oven I will be using on holidays is very unpredicable? Would be just good enought to heat up the dish.

  • Just made it! Really delicious:) Try mixing the seasoning and the olive oil first before mixing it with cauliflower, it’s more simple that way

  • This was tasty, my family ate it all. Only next time I might skip using baking paper since it went all soggy, maybe I had too much lemon juice/liquid. Lovely just the same:)

  • I didn’t think it was going to be THIS delicious! It has a very warm and addictive flavor. What a perfect mix of spices?! Thank You!

  • I don’t think ANYONE here actually has cooked it because at 415 f (220c) it burns in about 20 mins. I actually, from instinct, only put it to 200c but it still went black. Thanks for a RUINED Sunday dinner…

  • Хороший рецепт. Но я бы предварительно цветную капусту отварила бы на 2 -3 минуты. Так капуста будет сочнее, вкуснее, впитает в себе все специи и ускорит время приготовления.

  • Just can’t wait to try your roasted cauliflower recipe. Will be cooking it on top of my wood stove, as I have no oven. Thanks for a delightful video coupled with good music.

  • I’m put this 4 minutes ago in the oven, so excited! I just hope it doesn’t burn. I’m gonna leave it only 30 mins, I think my oven is pretty strong, it’s an old one.

  • Yum! Although I don’t think the garnish was necessary. I would have at least waited until it’s plated before adding the garnish.

  • I never understood why people think eggplant is so awesome, it is bitter and the worst vegetable unless you cover it with additional flavors like you do here…but thanks for sharing:D

  • I’ve been making this regularly for well over a year. It’s so quick and delicious, and you can just use garlic powder in place of chopped garlic. I enjoy this over rice with a bit of korean hot pepper paste (gochujang). Overall, a good (NOT boring) substitute for meat or simply as a side dish.

  • currently I became obsessed with cauliflower, and i m looking for new recipes to experiment. this totally capture my attention and is on my menu list for tomorrow:d #pregnancycravings😡

  • For how long should one bake the eggplant if using Chinese eggplants since the slices would be much smaller. Also do we still keep the oven temperature at 425? Thanks Marlon.

  • Victoria: I would like to see more vegetable dishes. Just starting to incorporate more veggies to my diet. A cook book would be great.

  • Hi my waist seems trimmer since I have been having roast eggplant and couscous for dinner. I might look for miso next time I go shopping. Thanks:)

  • I’m new to your channel. I like the simplicity of your wholesome recipes. Love the miso eggplant recipe. It would be great with a quinoa and maybe a serving of protein. Vegan cookbook would be good.

  • This is a wonderful, quick and easy recipe.

    Made it for lunch today – it came out really delicious!
    Feedback: the background music is distracting so I had to mute the sound. You may want to change it/reduce the volume for your future videos.
    Thank you for sharing.

  • Hey thank you for your recipe but I tried it out and it was waaaaaaay too salty. (made it with honey, apple cider and soy sauce, skipped the first step with salt)

  • I had eggplant when I was 11 years old. It was so sour bitter and disgusting that I have not had it since. Badly cooked I hope, but I will try it this time with your recipe. But, you have to admit, you do have to cover it with all kinds of things to mask the bitterness and Mushiness. I think you’ll surprise me.

  • I just made this, I liked the flavor but not the texture. It wasnt as crunchy as I thought it was going to be. Im going to stick to frying it.

  • Yes I would love an ebook I enjoy your recipes. Just started watching yesterday I am seriously considering slowly switching to a more plant friendly diet. I have arthritis and inflammation I’ve heard gets better as you cut out processed foods and meats. It’s all very confusing.

  • I tried this out! It was good, but my eggplants came out soggy and mushy. What did I do wrong? Overcook? I want to give it another shot.

  • yeh just check it… whatever… ummmm yeh… something about eggplant ummm…………………… what a waste of time, sorry dude

  • heyyyy Marlon! Looks good, but I will admit I was cringing with the sound of the fork you used to mix up the miso paste glaze, LOL. Next time use one of those silicone utensils! Ha Ha!