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Ingredients
- 2 pound head cauliflower, trimmed, cored and cut into 1½- to 2-inch florets
- 3 tablespoons peanut oil
- Ground white pepper
- ⅓ cup red or white miso
- 4 teaspoons unseasoned rice vinegar
- 2 teaspoons sake
- 1 teaspoon honey
- 1 teaspoon finely grated fresh ginger
- ¼ cup shelled roasted pistachios, chopped
- 1 bunch scallions, thinly sliced
- ¼ cup chopped fresh cilantro
Directions
- Heat the oven to 500°F with a rack in the lowest position. Line a rimmed baking sheet with foil and place the baking sheet in the oven.
- Place the cauliflower in a large bowl. Add the oil and ¼ teaspoon pepper, then toss to coat. When the oven is at temperature, quickly remove the baking sheet and distribute the cauliflower in an even layer; reserve the bowl. Roast until the cauliflower is just tender and browned in spots, 15 to 18 minutes; do not stir.
- 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 mixture and gently toss. Carefully stir in the pistachios, scallions and cilantro. Transfer to a serving platter.
Tip: Don’t forget to heat the baking sheet for 10 to 15 minutes while preparing the cauliflower. A heated baking sheet—along with allowing the cauliflower to roast without stirring—ensure flavor-building caramelization.