Description
This recipe delivers a flavorful side dish of roasted cauliflower and mushrooms coated in a savory-sweet miso sesame glaze. It’s an easy and healthy way to elevate your vegetable game!
Ingredients
Scale
- 600g cauliflower florets
- 300g mixed mushrooms, sliced
- 4 cloves garlic, minced
- 30ml olive oil (2 Tbsp)
- 15ml soy sauce (1 Tbsp, halal-certified)
- 15ml white miso paste (1 Tbsp, halal-certified)
- 5ml toasted sesame oil (1 tsp)
- 5g honey or maple syrup (1 tsp)
- 5ml rice vinegar (1 tsp)
- 2.5g smoked paprika (½ tsp)
- Salt and black pepper to taste
- 30g panko breadcrumbs (2 Tbsp, optional)
- 15g toasted sesame seeds (1 Tbsp)
- 2 Tbsp fresh chives, sliced
Instructions
- Preheat and Prep: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Coat Vegetables: Toss cauliflower, mushrooms, garlic, 2 Tbsp olive oil, salt, and pepper in a bowl.
- First Roast: Spread vegetables on the baking sheet and roast for 20 minutes.
- Continue Roasting: Stir vegetables, then roast for another 15 minutes until golden-brown.
- Prepare Glaze: Combine soy sauce, miso paste, sesame oil, honey, rice vinegar, smoked paprika, and 1 Tbsp olive oil in a saucepan.
- Simmer Glaze: Simmer glaze for 2-3 minutes until slightly thickened.
- Glaze Vegetables: Toss roasted vegetables with warm glaze.
- Add Crunch: Sprinkle with panko and sesame seeds (optional).
- Final Toast: Bake for 5 minutes to toast panko.
- Rest and Garnish: Let rest for 2 minutes, garnish with chives and sesame seeds.
Notes
For a crispier texture, avoid overcrowding the baking sheet during roasting. Halal-certified soy sauce and miso paste are recommended for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg