The miso and harissa marinade create spicy caramelised florets that are moorish, eaten either as a side or a vegetarian main. As it’s simple and easy to rustle up, this roasted cauliflower features regularly for dinner especially during the cooler months when the smell of fragrant spices warm the kitchen.
1 head cauliflower
90 ml light olive oil
30 g shiro (white) miso paste
3 teaspoons harrissa powder mix*
1 tablespoon maple syrup
Preheat the oven to 180°C and set a rack in the middle position. Line a baking tray with greaseproof paper or aluminium foil.
Prepare the cauliflower by cutting it in half then into slices, around 2cm in thickness. Try to keep a consistent thickness so it will cook at the same time.
In a large bowl, mix oil, miso, harrissa and maple syrup into a loose paste. Toss the cauliflower in this paste, ensuring all the pieces are coated, then transfer to the baking tray.
Roast the cauliflower until tender all the way through and golden brown with caramelised edges, about 20-25 minutes. Keep an eye on it and if the florist are burning, turn down the temperature to 160°C.
The miso paste should season the cauliflower enough but check for seasoning before serving. Serve hot or at room temperature.
cooking time: 25 mins
*Note: Harissa spices can differ depending on the brand. The one I’ve used in this recipe is from Spice and Co, the ingredients listed are chillies, paprika, cayenne, caraway, coriander, cumin, onion, garlic and sea salt.