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Linda likes: Miso-roasted caulilfower

September 27, 2016 By admin

Fall is in the air and warm cozy foods are starting to appear in food magazines. As I was paging through the various magazines, I came across a recipe in October Cooking Light (page 58): “White Miso, Boost your food with this powerhouse ingredient.” I love miso; it provides so much flavor as well as adding that umami taste. I made this easy Miso-Roasted Cauliflower recipe.

miso-roasted-cauliflower

A couple of notes: 

  • Instead of olive oil, I used soybean oil.
  • The directions were clear except for, “massage the mixture evenly into the cauliflower florets”. Massage is a new culinary term to me. I ended up with a rubber spatula, coating each floret with the mixture.
  • I think it would be easier to take the head of cauliflower and coat the surface with the miso mixture and then bake? I think I will try that the next time because I absolutely loved the final product.

This tasted fabulous! It’s a great side dish or even a warm snack. Start adding miso to your vegetables, sauces, pesto, sauces, soups, stews and chilis. You will be amazed at the depth of flavor. And you need a lot less salt!

Start adding miso to your vegetables, sauces, pesto, sauces, soups, stews and chilis. You will be amazed at the depth of flavor. And you need a lot less salt!

~Linda

Linda Funk is the executive director of The Soyfoods Council. Her mantra is “food is fun!” and she’ll show you why in this “Linda likes…” column.

Filed Under: Featured, Soyfood Recipes, Ideas, and More!

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The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.

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