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.
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 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.