I used to despise cauliflower. While my nine-year-old self was wearing neon colors and pigtails, this bland plant was hogging the dinner plate and killing my vibe. Cauliflower was mushy, beige, and downright gross (this coming from a kid who loved veggies and begged for seconds on salad).
A couple decades later, I’ve come to terms with this winter-ridden ‘flower. Notably, I’ve mastered the art of marinating, and now I race my husband to the last piece of roasted veggies. The secret is in the sauce, and this marinade in particular is ridiculously simple yet flavorful. The dark red miso slams the umami gong and also adds a savory saltiness; meanwhile the mustard and honey provide tang, and the garlic and coriander offer herbaceous backup.