Well it’s finally snowing in New York. Here is a proper, healthy, no fuss winter dish. If you are someone who makes Asian food on a regular basis, you will have all of these ingredients in your pantry, so you can make it without running around in the snow. This is another recipe that I made and never posted lasted year. I’m looking forward to eating it again!
MISO BUTTER BROILED CAULIFLOWER
- 4 Tablespoons butter
- 4 Tablespoons sweet white miso
- 4 Tablespoons Honey
- 1 teaspoon minced ginger
- cayenne or shichimi tōgarashi to taste
- 1 large or 2 small heads of cauliflower, broken in to small florets, core trimmed and cut into 1 inch chunks.
- 1 green scallion minced
- 2 tablespoons black sesame seeds (white sesame seeds are fine too)
- 1 sheet of nori cut with scissors into flakes (optional)
- Gently heat the butter over medium flame until it melted. Turn the heat off and whisk in the miso, honey, ginger and chili pepper.
- Preheat the broiler.
- Put the cauliflower in a large baking sheet. Pour about 1/2 to 3/4 of the miso butter sauce sauce over the cauliflower and toss it with your hands to coat. Spread the cauliflower out evenly and place it under the broiler. In my broiler, I cook the cauliflower for 8 minutes, then give it a stir and cook for 4 minutes longer. Broilers vary wildly though, so just keep your eye on it. It is done when the cauliflower is barely tender and starting get brown and crispy around the edges.
- Transfer the broiled cauliflower to a large bowl. If the browned bits from the bottom of the pan are not too burnt it is nice to scrape them into the bowl as well. Drizzle with the reserved butter miso sauce and garnish with the scallions and sesame seeds. Eat hot or at room temperature.