Japanese-Style Roasted Cauliflower With Miso Glaze | GBH

Ingredients

• 2-pound head cauliflower, trimmed, cored and cut into 11⁄2- to 2-inch florets
• 3 tablespoons peanut oil
• Ground white pepper
• 1⁄3 cup red or white miso
• 4 teaspoons unseasoned rice vinegar
• 2 teaspoons sake
• 1 teaspoon honey
• 1 teaspoon finely grated fresh ginger
• 1⁄4 cup shelled roasted pistachios, chopped
• 1 bunch scallions, thinly sliced
• 1⁄4 cup chopped fresh cilantro