Sticky Garlic Miso Caulflower with Pomegranate

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Ingredients

1 medium head of cauliflower

1½ tbsp olive oil

Salt & pepper to taste

2 tbsp white miso paste

1½ tbsp maple syrup or honey

1 tbsp tamari or soy sauce

2 garlic cloves, finely grated

1 tsp freshly grated ginger

1 tbsp rice vinegar

1 tsp sesame oil

2-3 tbsp water (to thin, as needed)

¼ cup pomegranate arils

1 tbsp toasted sesame seeds

2 tbsp chopped spring onion or fresh coriander

Method

1.      Preheat oven to 200°C (fan-forced). Toss cauliflower florets in olive oil, season with salt and pepper. Spread on a lined baking tray and roast for 25-30 minutes, flipping halfway, until golden and slightly crisp on the edges.

2.      While cauliflower roasts, whisk together miso paste, maple syrup, tamari, garlic, ginger, vinegar, sesame oil, and water in a small saucepan. Heat gently over low-medium heat, whisking until smooth and thickened slightly (about 3-5 minutes). Adjust consistency with more water if needed—it should be pourable and glossy.

3.      Transfer roasted cauliflower to a mixing bowl. Pour over the warm glaze and toss until well-coated.

4.      Plate the glazed cauliflower on a platter or shallow bowl. Sprinkle with pomegranate seeds, sesame seeds, and fresh herbs.