This easy side dish from My Fresh Perspective gets its rich flavor from miso, a Japanese condiment that contains gut-friendly probiotics. Cauliflower is also an excellent source of fiber and vitamin C. Ready in just 30 minutes, this fast recipe calls for less than 10 ingredients and makes a great addition to lunch or dinner.
Miso Ginger Roasted Cauliflower
- 1 large head purple cauliflower
- 1 large head orange cauliflower
For the miso-ginger glaze:
- 2 tablespoons melted coconut oil or avocado oil
- 3 tablespoons white miso
- 2 teaspoons rice vinegar
- 2 cloves garlic, roughly chopped
- 2 teaspoons fresh ginger, minced or grated
- 1 teaspoon crushed red pepper
For garnish (optional):
- Cilantro and lime wedges
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. It should have the consistency of a paste.
Pour the glaze over the cauliflower, coating it as much as possible.
Transfer the cauliflower onto the baking sheets, spreading it out into a single layer for even roasting. (You may need to do this in batches depending on the size of your oven and baking sheets.)
Roast for 25–30 mins or until the cauliflower is charred on the edges.
Serve hot, garnished with cilantro and drizzled with lime juice.
Serves: 6 | Serving Size: About 1 cup (325g)
Nutrition (per serving): Calories: 99; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 484mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 0g; Protein: 5g