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Green Meal
Miso Peanut Butter Roasted Cauliflower Crown
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Miso Peanut Butter Roasted Cauliflower Crown
A whole cauliflower roasted until tender and golden, glazed in a rich miso-peanut-gochujang sauce that’s sweet, salty, nutty, and boldly umami. Surrounded by roasted mushrooms and carrots, this dish is a plant-powered centrepiece perfect for cosy dinners or festive tables.
Serves
3–4
Time
55–60 minutes
CO2e
Cauliflower = 0.7–1.0 kg CO₂e
Let's cook it
Ingredients
Cauliflower & Vegetables
- 1 small head cauliflower
- ½ cup carrots, sliced
- 6–8 oz mushrooms, quartered or thinly sliced
Miso Peanut Glaze
- 1 tbsp sambal oelek or other Asian chili sauce
- 1 tbsp gochujang (use extra sambal if preferred)
- 3 tbsp soy sauce (or tamari for gluten-free)
- ⅓ cup smooth peanut butter (or almond butter)
- 3 tbsp maple syrup
- 2 tsp miso paste
- 1 tbsp white or rice vinegar
- ½ inch piece ginger
- 2 garlic cloves
- ¼ tsp black pepper
- 1 tbsp sesame oil
- ¼ tsp salt
- 2 tsp cornstarch
- ¼ cup water
- Green onion, for garnish
Cauliflower & Vegetables
- 1 small head cauliflower
- 120 g carrots, sliced
- 170–225 g mushrooms, quartered or sliced
Miso Peanut Glaze
- 1 tbsp sambal oelek
- 1 tbsp gochujang
- 45 ml soy sauce (or tamari)
- 80 g smooth peanut butter
- 45 ml maple syrup
- 2 tsp miso paste
- 15 ml white/rice vinegar
- 1.5 cm piece ginger
- 2 garlic cloves
- ¼ tsp black pepper
- 15 ml sesame oil
- ¼ tsp salt
- 2 tsp cornstarch
- 60 ml water
- Green onion, for garnish
Steps
Lightly grease a snug baking dish (1–2 inches of space around the cauliflower).
Place the cauliflower in the dish, cover with parchment, and bake for 10–12 minutes.
Remove the cauliflower, let cool 3 minutes, then flip it over and pour some glaze into the stem area so it seeps inside.
Flip back and brush generously with glaze. Return to the oven for 15 minutes.
Reduce oven temperature to 375°F (190°C).
Add sliced carrots and mushrooms around the cauliflower. Drizzle with more glaze.
Add 3 tbsp water to the blender to rinse remaining glaze and pour around the vegetables.
Cover loosely with foil and bake another 20 minutes.
Check tenderness; bake 5 minutes more if needed.
Let rest uncovered in the warm oven for a few minutes.
Garnish with green onion and serve with rice or warm rolls.
Enjoy !
Nutrition info
Nutrition per serving
Calories
310 kcal
15%
Protein
11 g
22%
Fat
17 g
24%
Saturates
3 g
15%
Fibre
6 g
20%
Carbs
30 g
12%
Sugars
10 g
11%
Salt
1.8 g
30%
Reference Intake (RI %) for adults
CO2e info
Cauliflower = 0.7–1.0 kg CO₂e
Beef = 20 - 30 kg
Pork = 10 - 15 kg
Chicken = 5 - 10 kg
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