Roast cauliflower and sesame bowls with miso from The New Vegetarian (page 224) by Alice Hart

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Notes about this recipe

  • Emily Hope on February 28, 2023

    I was looking for a grain bowl that used cauliflower and miso and gave this one a whirl -- we really liked it. The sauce was outstanding -- using sesame seeds instead of tahini, plus the small amount of maple syrup, made a big difference (though you do need a vitamix-style blender to get the right consistency). I doubled the recipe to serve 5, and made a few changes: Added a little oil to the sauce for a smoother texture. I didn't have baby kale, so I shredded up some lacinato kale and massaged it with a bit of the dressing instead. I also cut up some tomatoes and avocado and dressed them with some soy sauce and rice vinegar. Leftovers for lunch were also great. Would repeat.

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