Miso Roasted Cauliflower
Just four ingredients produce great results. The same mixture can be used for roasting Brussels sprouts, carrots, parsnips, and rutabaga.
Makes 4-6 servings
One 2 lb. cauliflower
1/4 cup white miso
3 tbsp. commercially prepared mayonnaise
1 tbsp. Dijon mustard
Heat the oven to 425°F (220°C). Trim the cauliflower and cut it into 8 wedges. Stir the miso to loosen it up, stir in the mayonnaise and mustard until smooth.
Coat all the surfaces of the cauliflower with the mixture — it’s OK if it’s patchy — and place on a rimmed, foil-covered baking sheet.
Bake for 10 minutes, then turn the wedges over and bake for 10-15 minutes longer until the cauliflower is edged with brown.
Serve warm or at room temperature.