Roasted Cauliflower

Roasted Cauliflower

by | Apr 22, 2022 | In the Kitchen

Baking tray
Oven preset to 425F
Large saute pan
Small saucepan

Side/ App: Roasted Cauliflower | Grapes | pinenuts | Miso
Yield: 3 Servings
Prep cook time: 30 Minutes


1 head Cauliflower, cut into steaks (save the trim)
To taste Grapeseed oil
To taste Kosher salt
1 TBSP White miso paste
¼ cup Red seedless grapes, halved
¼ cup pinenuts
2 whole Shallots, sliced
2 cups Almond milk, unsweetened
½ bunch Fresh italian parsley
1 whole Lemon



  • Cut the cauliflower in 1 inch steaks (you should yield about 2 each)
  • All of the little bits of trim will be set off to the side for the puree
  • Place a pan to high heat and add 2 TBSP of grapeseed oil
  • When the pan comes to a smoke add the cauliflower steaks and sear on both sides for 2 minutes each, or until nicely caramelized
  • Transfer the cauli steaks to a sheet pan, season one side with salt and place in the oven for about 15 minutes
  • In a separate saucepan, add a touch of oil and place that on medium heat
  • Add your sliced shallots and a pinch of salt, cook for about 2 minutes or until translucent
  • Add the cauliflower trim and cook for about 5 minutes on medium heat or until theyre soft
  • Add the almond milk (just enough to cover)
  • Cook on medium heat until the cauliflower becomes a “mash”
  • Place the cauliflower into the blender with the shallots and add about 2 TBSP of the almond milk that was used in the cooking process
  • Add the miso and blend till smooth
  • Season with a squeeze of lemon and a touch of salt (only if it needs it)
  • Next, lightly toast the pine nuts in the same pan you used to sear off the cauliflower steaks
  • Place the cauliflower steaks on the plate and add a generous amount of puree, top with the pine nuts and grapes
  • Finish with fresh leaves of parsley and another squeeze of lemon juice


For more In the Kitchen recipes, click here: Farro Stirfry