This Asian-inspired Peanut Butter Miso Gochujang Glazed Whole Roasted Cauliflower is a perfect veggie staple for the holidays, whether you’re serving it as the vegan main of a veggie meal or as a side, side, or appetizer. Gluten-free and without refined sugar.


  • 1 petite tête de chou-fleur
  • 1 /2 cup (64 g) Carrots
  • 6 -8 once (170.1 g) champignon comme crimini ou blanc en quartiers ou en tranches 1 /8 pouces d’épaisseur
  • Preparation

  • Prepare your cauliflower by removing the hard core from the cauliflower. Then use your knife or skewer to poke holes in the top of the cauliflower as well as the base/stalk of your cauliflower.
  • Cut your mushrooms and carrots.
  • Find a dish that goes well with cauliflower, but only 2 There is 1/2 to 2 inches of space around the cauliflower.
  • Grease the shape and set aside. Preheat the oven to 400 degrees Fahrenheit (200°C). Place the cauliflower in the tin, cover with baking paper and bake for 10-12 minutes.
  • Meanwhile, prepare the marinade: put all the ingredients in a blender and blend until smooth.
  • Remove the cauliflower from the oven and let it cool for 3 minutes so you can handle it gently. Turn the cauliflower over and pour some of the marinade into the stem area, covering the inside of the florets.
  • Rotate then turn it around and brush the cauliflower well with the marinade. Return the cauliflower to a casserole dish and place in the oven to cook.
  • Remove successively 15 minutes. Reduce the cooking temperature to 190°C (375 degrees F)
  • Arrange the carrots and mushrooms around the cauliflower. Drizzle some marinade over it. Brush/brush the cauliflower with more marinade as well. Place 3 tablespoons of water in blender to rinse out blender and pour sideways over cauliflower, mushrooms and carrots.
  • Slide the dish into the oven, cover lightly with aluminum foil and continue cooking for another 20 minutes.
  • Check that your cauliflower is cooked to your liking. If not, you can cook for another 5 minutes.
  • Let it rest uncovered in the oven for a few minutes and then remove it from the oven. Remove foil, garnish with spring onions and serve with rice or rolls.

    Store leftovers in the fridge for up to 3 days .

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