House of Asia > Recipes > Roasted cauliflower with almonds and miso puree

Roasted cauliflower with almonds and miso puree

45 min.

3 servings

slightly spicy

4.7 / 5. Number of votes: 3

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This recipe for roasted cauliflower is a real treat for culinary enthusiasts. The slightly nutty flavor of this vegetable perfectly complements the Asian accent of miso paste. Enjoy!

Vegetables over 30 minutes

Ingredients

Whole roasted cauliflower:

1 spoon miso paste
1 whole cauliflower
3 tablespoons of butter
4 tablespoons of water
salt to taste

Cauliflower mousse:

2 glasses coconut milk 5-7%
1 spoon miso paste
400 g frozen cauliflower
4 tablespoons of butter
Salt to taste
Juice of half a lime
Grated lime zest
Blanched and roasted almond flakes for sprinkling

A method of preparing

Preheat the oven to 160°C. Remove the leaves from the cauliflower and cut out the core, making sure the cauliflower doesn't fall apart.
Melt the butter in a saucepan and heat for 5 minutes, until it develops a nutty flavor. Then add the miso paste and mix thoroughly. Season with salt to taste, if necessary.
Spread parchment paper on a baking sheet and place the cauliflower on it. Brush the parchment paper with miso butter, ensuring it covers the entire surface. Bake in the oven for about 30 minutes. Baking time depends on the size of the cauliflower.
Place frozen cauliflower in a pot, add a little water, coconut milk, and miso paste. Cook until soft, then blend until smooth, adding butter. Season with salt, lime juice, and lemon zest.
Serve the baked cauliflower with the mousse, sprinkled with toasted almond flakes.