Roasted Cauliflower with Miso Romesco Recipe

Name: Roasted Cauliflower with Miso Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower (2 pounds), cut into 2-inch florets; 1/2 cup extra-virgin olive oil; 1/2 teaspoon sweet smoked paprika; Salt; Freshly ground pepper; 3 roasted red bell peppers (6 ounces), drained and patted dry; 1 tomato, cored and quartered; 2 tablespoons shiro miso (light yellow); 1/4 cup unsalted roasted almonds; One 1-inch-thick slice of white bread, toasted and cut into 1-inch croutons; 1 teaspoon red wine vinegar; 1/4 cup grapeseed or canola oil

Servings: persons

1 head cauliflower (2 pounds), cut into 2-inch florets
1/2 cup extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
Salt
Freshly ground pepper
3 roasted red bell peppers (6 ounces), drained and patted dry
1 tomato, cored and quartered
2 tablespoons shiro miso (light yellow)
1/4 cup unsalted roasted almonds
One 1-inch-thick slice of white bread, toasted and cut into 1-inch croutons
1 teaspoon red wine vinegar
1/4 cup grapeseed or canola oil

1
Preheat the oven to 450.
2
On a rimmed baking sheet, toss the cauliflower with 3 tablespoons of the olive oil and the smoked paprika; season with salt and pepper and toss again.
3
On another baking sheet, coat the peppers and tomato with 1 tablespoon of olive oil.
4
Place the cauliflower on the upper rack and the peppers on the lower rack.
5
Roast the cauliflower for 20 to 25 minutes, until golden and tender.
6
Roast the peppers and tomatoes for 15 minutes.
7
In a blender, combine the roasted peppers and tomato with the miso, almonds, croutons, vinegar and 2 tablespoons of water and puree until almost smooth.
8
With the blender on, drizzle in the remaining 1/4 cup of olive oil and the grapeseed oil.
9
Season with salt and pepper.
10
Transfer the cauliflower to a platter and serve with the miso romesco.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head cauliflower (2 pounds), cut into 2-inch florets, 1/2 cup extra-virgin olive oil, 1/2 teaspoon sweet smoked paprika, Salt, and more.

Yes, Roasted Cauliflower with Miso Romesco falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower with Miso Romesco

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