Honey Soy Cauli

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Honey Soy Cauli

Yield 4

Author Lucy Tweed

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

When cauliflower isn’t rice for paleos or pizza bases for celiacs, it can be chicken for vegos!

Ingredients

• 1/4 cup (60 ml) white miso paste
• 2 garlic cloves, crushed
• 1/4 cup (60 ml) honey
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 green onions, finely chopped (whites and greens separated)
• 8 cm piece of ginger, peeled and julienned
• 1 large cauliflower, cut into 8 wedges
• 3 tablespoons extra virgin olive oil
• 2 cups (440 g) white rice
• 1/2 teaspoon Chinese five-spice
• 1/2 teaspoon fine salt
• 1 teaspoon sesame seeds

Optional

• Blanched greens
• AND CHILLI OIL

Instructions

1. Preheat the oven to 200°C (400°F) fan-forced.
2. In a food processor, blend the miso, crushed garlic, honey, soy sauce, rice vinegar, sesame oil, white parts of the green onions, and a quarter of the ginger until you achieve a smooth mixture.
3. Thoroughly coat the cauliflower wedges with the miso mixture, ensuring an even coating.
4. In a spacious roasting tray that can accommodate the cauliflower in a single layer, combine the extra virgin olive oil, white rice, remaining ginger, Chinese five-spice, and salt.
5. Cover the rice with 3 cups (750 ml) of water. Gently shake the pan to level out the rice.
6. Carefully place the coated cauliflower wedges into the tray, then tightly cover the tray with foil.
7. Bake in the preheated oven for 20 minutes. Afterward, uncover the tray and continue baking for an additional 25 minutes. During the final 5 minutes, baste the cauliflower with any remaining marinade.
8. Once cooked, serve the sticky miso-roasted cauliflower over the flavored rice. Garnish with sesame seeds and the green parts of the chopped green onions.

Nutrition Facts

Calories

628

Fat

15 g

Sat. Fat

2 g

Carbs

111 g

Fiber

7 g

Net carbs

104 g

Sugar

23 g

Protein

14 g

Sodium

1507 mg

Cholesterol

0 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.