We’ve been in a side dish slump over here but things are looking up with this beauty. The miso chili sauce makes a simple vegetable exciting again and you’ll be craving it with everything. We also love these Honey Balsamic Brussels Sprouts and these Roasted Sweet Potatoes! Roasting veggies is by far our favorite way to enjoy them and since cauliflower is still all the craze you’ll have to jump on the bandwagon and try out this great side dish! They are off-the-charts delicious, easy to make and something new to try out in your kitchen. I can’t wait for you to try them.
Fresh Cauliflower: choose a firm, white cauliflower with compact florets. The leaves should be crisp and green with no signs of yellowing. Cauliflower is one of our favorite cruciferous veggies, and it’s high in Vitamin C and contains a fair source of iron. White Miso: Miso is a fermented soybean paste and white miso specifically is light colored and sweet. It’s quite nutritious, having rich amounts of B vitamins and protein and is used in sauces, soups, marinades, dips, salad dressings, etc. Chili Garlic Sauce: We buy the Huy Fong brand. It’s bright red and adds the perfect amount of spice to the roasted cauliflower. Sesame oil: Use toasted sesame oil if you have it, if not untoasted sesame oil is perfect! Other ingredients needed: garlic, lemon juice, olive oil, salt, pepper, green onions
Be sure to scroll down to the recipe card for the full recipe instructions.
