Chefs' Recipes

Alex Wong’s roasted cauliflower with miso cream

Roasted cauliflower gets a glorious upgrade with umami-rich miso cream.
Roasted cauliflower with miso cream
Roasted cauliflower with miso cream
Ben Dearnley
4-6
15M
20M
35M

Roasted cauliflower has become a staple side dish on tables everywhere, but it can be difficult to nail the versatile vegetable in both cooking time and flavour. Here, Lana‘s Alex Wong dresses his roasted cauliflower up with an umami-rich miso cream, and roasts it with sage and briny capers. The result: a roasted cauliflower recipe with miso cream that you’ll want to make over and over again.

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Ingredients

Pistachio and furikake cream
Miso cream

Method

1.

For pistachio and sage furikake, heat oil in a small pan over medium heat; fry sage leaves for a few seconds or until crisp; drain on paper towel. Return to medium heat, add pistachios and currants; cook, stirring frequently until pistachios are lightly toasted. Stir in puffed rice, furikake and fried sage; season to taste. Transfer to a bowl.

2.

For miso cream, bring cream to the boil in a small saucepan, reduce heat to low and simmer until reduced by half (15 minutes). Blend reduced cream with remaining ingredients until combined and smooth; season to taste. 

3.

For cauliflower, preheat oven to 200˚C fan-forced. Heat a large ovenproof frying pan over high heat, add butter and when it begins to foam, add cauliflower cut-side down with garlic and sage; cook, turning halfway, until cauliflower is lightly golden (4-6 minutes). Turn cauliflower over and baste with brown butter; place pan in oven and roast until just cooked (8-10 minutes).

4.

Baste cauliflower then transfer to a tray. Place frying pan over medium-high heat; add vinegar and stir to combine.

5.

To serve, spoon miso cream ontoa serving platter and top with cauliflower. Spoon over vinegar butter and scatter with caper leaves and pistachio and sage furikake.

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