In Christopher Kimball’s “Milk Street Magazine” and online store, he employs ingredients from all over the world in both traditional and original ways. Savory miso paste is an essential pantry ingredient that he uses to both deepen and round out flavor in a variety of dishes. His recipes work well with both Asian and Western menus.
Ingredients
2 pound head of cauliflower, trimmed, cored and cut into florets
3 Tbl neutral oil
1⁄3 cup awase or yellow miso
2 Tbl unseasoned rice vinegar
1 Tbl sake
1 tsp honey
1 tsp finely grated ginger
1⁄4 cup pistachio, coarsely chopped
1 bunch scallions, sliced thin
Instructions
Heat the oven to 500°F with a rack in the lowest position. Line a rimmed baking sheet with foil and place the baking sheet in the oven.
Place the cauliflower in a large bowl. Add the oil and then toss to coat the florets. When the oven is up to temperature, distribute the cauliflower in an even layer and roast until it’s just tender and browned in spots, 15 to 18 minutes.
Meanwhile, in the large bowl, whisk together the miso, vinegar, sake, honey, ginger and 2 tablespoons water. As soon as the cauliflower is done, transfer it to the bowl with the miso mixture and gently toss. Carefully stir in the pistachios and scallions and serve.
Wonderful recipes and explanations Lisa! Inspiration to make ‘deliciousness’!