1 cauliflower cut into florets
3 tablespoons peanut oil
⅓ cup white miso
4 teaspoons unseasoned rice vinegar
2 teaspoons sake
1 teaspoon maple syrup
1 teaspoon finely grated fresh ginger
¼ cup shelled roasted pistachios, chopped
1 bunch scallions, thinly sliced
¼ cup chopped fresh cilantro
Directions (serves 2 as a main and 4 as a side)
Heat the oven to 400°F
Place the cauliflower florets on a baking sheet. Add the oil and toss to coat. Roast the cauliflower for 35 minutes until browned and soft.
Meanwhile, whisk together the miso, vinegar, sake, maple syrup, and ginger. As soon as the cauliflower is done, transfer to the bowl with the miso mixture and gently toss. Carefully stir in the pistachios, scallions and cilantro.
Serve and enjoy. I served this with a side of homemade sauerkraut and some red rice mixed with some caramelized onion and roasted tomato sauce. It was delicious.