Japanese-Style Roasted Cauliflower With Miso Glaze | GBH
This recipe—featured on Milk Street and inspired by a dish at Fujisaki, a Japanese restaurant along the Sydney waterfront—coats chunks of cauliflower with…
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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
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