- Food & Drink
Brains or cauliflower? Who can say
I occasionally think I should shut this blog down. I don’t have time to post that often. I feel guilty about not having time to post that often. So I make resolutions and fill myself with good intentions that I never stick to. Then I feel guilty about those. But I can’t quite bring myself to press the delete button. Instead it shuffles on, a zombie blog, lurching towards the annual domain renewal date and hoping in its little heart for one more post.
Which, very tangentially, brings us to brains (what zombies eat) and therefore to roast cauliflower (what looks like brains). No vegetarian main course has ever looked quite so much like it’s been scooped out of a mammal’s head, or been so delicious. Whoever it was who first thought to leave off with the cheese sauce and just roast the thing whole has my eternal thanks.
I ate this for dinner, all by myself. In my defence, it was a small cauliflower. I’m not a complete monster when it comes to brassicas. Well, alright, I am. But let’s not get into that now. Instead, let’s consider you making this roast cauliflower for your tea. You will be glad you did. The miso is thick with savoury richness while the gochujang (which, let me tell you, is this year’s sriracha) is funkily spicy.
As I say, I ate it just as it was. For people who need a little more variety on their plate, some steamed rice and pickled veg wouldn’t go amiss.
Whole Roast Cauliflower with Gochujang and Miso
1 cauliflower, around 500-600g with leaves
1 tbsp sesame oil
1 tbsp sunflower oil
1 tbsp brown miso paste
1 tbsp gochujang
1-2 tsp fish sauce
2cm chunk of ginger, peeled and grated
1 garlic clove, peeled and grated
1 Heat your oven to 200°C/Fan 180°C/Gas 6. Pull the leaves off the cauliflower and slice the bottom so it’ll sit flat on a baking tray (you can keep the leaves, shred and stir-fry them if you’re inclined to be thrifty).
2 In a bowl mix together the oils, miso paste, gochujang, fish sauce, ginger and garlic. Taste and add a little more fish sauce and/or salt if you think it needs it.
3 Pour the sauce over the cauliflower and rub it all over the cauliflower, top and bottom. Pop it on the tray and roast it for 45 minutes to an hour till it’s a nice dark golden colour and the cauliflower is tender when you push a skewer into it. To serve, you can take it to the table whole and grandly carve it into slices, or break it into florets and tumble it in rice with pickled veg, sliced chillies, springs onions and some shredded bitter green leaves.