I love this dish because it's (1) super simple and (2) it's so damn flavourful it actually feels like you're getting punched in the mouth in the best way physically possible. somebody once actually described this dish as evoking some DEEP emotions when it touched their flavour receptors and honestly, that's what I AM TALKING ABOUT! deep healing coming from plant-focused eating and letting those taste buds jump for joy while you're doing it. i'll spare the novel of why this dish is great and let the head of cauliflower do all the talking.
1 head of cauliflower, leaves removed
1/4 cup of grainy mustard
2 tablespoons of miso
1/4 cup of maple
1/4 cup of canola oil
1 teaspoon of paprika
1 tablespoon of minced garlic
1 lemon, juice + zest
1. pre-heat the oven to 350F, line a baking tray with parchment paper. You can do two ways on this and it depends on presentation preference - you can cut the cauliflower in half and roasted it that way, or you can roast it whole. If you roasted it whole, and it has trouble standing upright, take tinfoil and roll it into a coil and rest the cauliflower in the tinfoil ring.
2. combine all the ingredients in a bowl and whisk together (or use a blender). Using a pastry brush, thoroughly brush the entire cauliflower thoroughly and place it on the baking tray. Add some salt as well (go light though, miso is verryyyyy salt-forward)
3. Roasted in the oven for about 30 minutes, until you can pierce the centre of it with a knife nice and evenly. Every ten minutes, open the oven and brush it with more glaze over and over again until it is cooked completely.
4. serve it with some pomegranates, pumpkin seeds, maybe a walnut salsa verde (*cough cough* on this website *cough cough*), and a healthy scoop of charred eggplant dip *cough cough* also on this website and the link is quietly included for your viewing pleasure *cough*cough*