Description
A delicious and simple baked cauliflower that is elevated to another level! Perfect as a side dish to steak, chicken or fish, or as a standalone main course served with rice or salad.
This recipe serves 4.
Ingredients
Units
Scale
1 large cauliflower - outer leaves removed (we love to leave just a couple) and base trimmed
1 tbsp extra virgin olive oil
1 tbsp of miso paste of choice
1 tbsp light soy sauce
2 tbsp honey
500ml chicken or vegetable stock (we use low salt or unsalted as we prefer to control the seasoning)
juice and zest of 1 lemon
Grated knob of fresh ginger (optional)
sprinkling of sea salt and black pepper (to taste)
Instructions
- Preheat oven 180°C (degree Celsius) or 356°F (degree Fahrenheit)
- Trim and rinse cauliflower and leave whole
- Place cauliflower in a deep baking / casserole dish (with lid)
- Combine all remaining ingredients into a jug and mix well.
- Pour over the cauliflower, making sure to coat well.
- Cover with foil and lid and place into oven. Bake with lid on for approx. 40 min
- Check if cauliflower tender with a knife in centre. If tender, remove lid and foil and baste with juices from pot.
- Increase heat to 200°C (degree Celsius) or is 392°F (degree Fahrenheit) and place back into oven and bake until golden and slightly caramelised – another approx 20min.
- Remove from oven and transfer to plate for serving. Spoon over remaining sauce.
Notes
- We love to add a drizzle of extra virgin oil before serving and a good grind of black pepper
- Go lightly on the sea salt as the soy sauce provides enough saltiness!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Side Dish
- Method: Baking
- Cuisine: Japanese