I knew I had to try it when I saw it!  I didn’t know what to expect, I mean, roasting it whole is kind of like roasting in florets.  But it turned out to be a pleasant surprise.

Besides the cool wholesome look, the cauliflower flavor is more intense when you roast it whole.  Now I think about it, it makes a lot of sense.  Kind of like roasting meat as a whole piece to preserve the juices in the meat.  The same goes with this recipe, the juices of the cauliflower remain in the florets, which makes it taste more flavorful.

It’s also fun to finally try these colorful cauliflower at my farmer’s market.  Besides the typical white, they sell them in orange, green (like the one here) and purple. I think Romanesco broccoli, the green pointy looking cauliflower would be perfect for this recipe, too.

But before you decide to make this recipe, keep in mind that it will take about 50 minutes to an hour in the oven as opposed to 25 minutes when you roast it as florets.The process is very simple, you don’t even need to cut up the cauliflower!  But I would core the center to prevent the center from not cooking through.  Just be careful not to cut too much off or the cauliflower will fall apart.

I highly recommend you stuff the slices of garlic and ginger in the nooks and crannies because the garlic and ginger flavors will infuse nicely into the cauliflower and this prevents them from getting burnt on the baking sheet.

When you add the dressing, use your hands to rub the dressing evenly through out the cauliflower.  Evenly is key here, otherwise you might bite into a big chunk of miso paste.  Once the dressing is evenly distributed, it’s ready to be baked!  I was tempted to sprinkle some salt, but it’s really not necessary because the miso paste is already salty.

Speaking of miso, it’s made from fermented soybeans but can also be made from barley and rice.  While there are many varieties you can find in Asian supermarkets, I typically like the darker ones because they have more intense flavors.  Don’t worry about the size of the package, miso paste can be used in numerous recipes besides miso soup.  They are great for marinades and salad dressings which I will share with you soon!

---

Lemon Miso Glazed Whole Roasted Cauliflower (Yield: 6 servings)

Level:˜  (easy to hard)

Prep Time: 15 minutes

Total Time: 50 minutes, plus cooling

Tools:

• 1 baking sheet (baker’s half sheet)
• Aluminum foil
• Measuring spoons
• 1 Fork for mixing
• 1 Chopping board and knife
• 1 Medium bowl

Ingredients:

• 1 (1.5-pound) head cauliflower*, green leaves discarded
• 3 cloves of garlic*, cut into slivers
• 1/2” ginger*, cut into slivers

Dressing

• 2 tablespoons extra-virgin olive oil
• 1 ½ tablespoon miso*
• 1/4 teaspoon black pepper
• 1/2 cup loosely packed fresh flat-leaf parsley* (save a couple of sprigs for garnish)
• 1 tablespoon fresh lemon juice, or to taste*

*Organic

Instructions:

1. Put oven rack in middle position then preheat oven to 400°F degrees.
2. Line the baking sheet with aluminum foil.
3. Core the stem of the cauliflower, keep the head in tact.
4. Stuff cauliflower with ginger and garlic slices.
5. Mix all the dressing ingredients in a bowl and toss in chopped parsley.
6. Rub the dressing evenly throughout the cauliflower.
7. Bake until tender, 50min to 1 hour depending on the size. Cover it with aluminum foil at 40 min mark if it’s turning dark brown.
8. Transfer to a serving dish and garnish with a few sprigs of parsley.
9. Slice it open and enjoy!