Description
A flavorful vegan delight that transforms cauliflower into a caramelized centerpiece infused with a spicy miso and peanut butter marinade.
Ingredients
Scale
- 1 small head of cauliflower
- 1/2 cup carrots, sliced thin
- 6–8 ounces mushrooms (crimini or white), quartered or sliced 1/8 inch thick
- 1 tablespoon sambal oelek or any Asian chili sauce
- 1 tablespoon Korean gochujang (or additional sambal oelek)
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 1/3 cup smooth peanut butter (almond butter is a great alternative)
- 3 tablespoons maple syrup
- 2 teaspoons miso
- 1 tablespoon white or rice vinegar
- 1/2 inch knob of ginger, minced
- 2 cloves of garlic, minced
- 1/4 teaspoon black pepper
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1/4 cup water
- Green onion for garnish
Instructions
- Prep the cauliflower by removing the hard stem and poking holes on the top and bottom.
- Slice mushrooms and carrots into even pieces.
- Choose a baking dish that fits the cauliflower snugly.
- Lightly grease the baking dish.
- Preheat the oven to 400°F (200°C).
- Bake the cauliflower for 10-12 minutes covered with parchment paper.
- Prepare the marinade by blending all marinade ingredients until smooth.
- Cool the cauliflower for 3 minutes, then flip and pour some marinade through the stem area.
- Brush the exterior of the cauliflower with the marinade and place it back in the dish.
- After 15 minutes, reduce the temperature to 375°F (190°C) and add carrots and mushrooms around the cauliflower.
- Pour in some reserved marinade water next to the cauliflower.
- Cover with foil and bake for an additional 20 minutes.
- Let the cauliflower rest uncovered for a few minutes before garnishing with green onion and serving.
Notes
The dish pairs well with brown rice or quinoa. Refrigerate leftovers for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: roasted cauliflower, vegan recipe, miso, peanut butter, spicy dish
