Miso-roasted whole cauliflower with veg salad
1.3kg whole cauliflower
1 cup vegetable broth
65g white miso paste
4 tbsp pure maple syrup
2 tbsp olive oil
1 tbsp finely grated fresh ginger
2 cloves garlic, crushed
1 tbsp sesame seeds
3 tsp Brazil and cashew nut spread
1 tbsp each white miso paste and white grape vinegar
1 tsp sugar
2 tsp water
1 tbsp olive oil
¼ tsp sesame oil
200g sugar snap peas, halved lengthways and blanched
170g asparagus, cut into 4cm lengths
400g baby carrots, trimmed, halved lengthways
300g red radish, trimmed, scrubbed and halved
Preheat oven to 200°C.
Cut a cross at the base of the cauliflower with a sharp knife.
Place cauliflower in a deep roasting pan.
Pour broth into the base of the dish.
Combine miso, maple syrup, oil, ginger and garlic in a small bowl; season.
Pour over cauliflower.
Cover dish with lid or foil; roast for 20 mins.
Sprinkle cauliflower with half the sesame seeds; roast further until cauliflower is tender and browned lightly, 15 mins.
Meanwhile, make veg salad: Place nut spread, miso, vinegar, sugar, water, olive and sesame oils in a screw-top jar; shake well until combined. Now add it to the salad veggies and toss well.
Sprinkle cauliflower with remaining sesame seeds; serve with veg salad.