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.
It’s delicious – but cauliflower is a messy brute to break down. Here’s a visual how-to on getting the most bang for your buck (i.e. no losing precious food and making a huge mess).
I love making this as a holiday side dish. It takes less than 30 minutes of oven room (which is valuable real estate during a feast), and it’s hard to mess up. If you ditch the coriander or add one-too-many-teaspoons of mustard, Garlicky Miso Cauliflower will still knock your and your guests’ socks off. My kind of holiday offering.
I shared this with Waste Not Want Not Wednesday.