Roast Miso Tahini Cauliflower
Catherine Barclay
Roasting cauliflower with a miso-tahini glaze infuses a zesty tang with umami depth. Combine creamy tahini, punchy miso, a splash of lemon juice, vegan Worcestershire's savoury kick, and a hint of apple cider vinegar for a balanced marinade. Slather this on a whole cauliflower head, roast it to golden perfection, and enjoy a flavourful, tender dish that marries rich nuttiness with a tangy bite.
Course Main Course
Cuisine American
- 2 tbsp tahini
- 1 tbsp miso paste
- 3 tbsp lemon juice
- 1 tsp vegan worchestershire sauce
- 1 tbsp apple cider vinegar
- 1 large cauliflower head
Preheat oven to 200°C (400°F)
Trim off leaves from the cauliflower and cut the base to make it sit flat.
Mix all the ingredients other than the cauliflower in a small bowl.
Line the roasting pan with aluminium foil. Place cauliflower in the centre and baste thoroughly with the marinade, leave some marinade for a part cook baste. Cover the cauliflower loosely with the foil.
Place in the oven for 20 mins, remove and baste again and recover with the foil. Bake for 20 minutes or until the cauliflower is soft when pierced with a skewer.
Serve on a base of mashed potato or hummus.
Keyword cauliflower, plantbased, pot roast, vegan, wfpb