Roast Miso Tahini Cauliflower
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.
Ingredients
- 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
Instructions
- 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.
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