Beef cheeks have become wildly popular lately we now know why. They are an cheap, economical cut of meat that’s still huge on flavour and
I love the umami flavour of Miso paste, it takes me back to Japan where traditionally you have it in a warming broth before your food. In this recipe, Emma from My Market Kitchen uses the miso paste in a slightly different way making Miso Roasted Cauliflower. It is not only a delicious and effective way of adding a big flavour impact with just one ingredient but miso is actually packed full of vitamins, minerals and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that helps us to stay healthy, vibrant and happy!
In the marinade for the cauliflower, Emma mixes in some of our Crushed Chillies for a little extra kick of flavour as well as acting as a kick-start for your metabolism. This dish is both super tasty and healthy and is a nice vegetarian option to take a break from your regular chicken, pork or beef roasts.
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Spices used in this recipe
Preheat the oven to 220°C.
Combine the miso, oil, soy sauce, vinegar, and red pepper flakes in a small bowl. Whisk well to combine.
Toss the cauliflower with the miso mixture and spread in a single layer on a baking tray.
Roast for 25-30 minutes, until well browned. Toss with fresh coriander and serve immediately with lime wedges.