95. Roast Whole Cauliflower and Friends

Updated at: Thu, 17 Aug 2023 05:05:12 GMT

Step 1

Preheat oven to 240 degrees Celsius. To make the roast cauliflower, wash the cauliflower in water, then sit it in a large ovenproof pot or dish stalk side down. Cut the stalk flat if it doesn’t sit flat. Fill the pot with cold water up to about the second knuckle of your finger, or about 4-5cm. Heat on a medium heat for 15 minutes if you can put the lid on, or 20 minutes if you can’t. Let it cool for a sec, and lift it out.

Step 2

Combine the oil, miso, kecap manis, and rice wine vinegar. The liquid in the soy sauce and vinegar should help loosen the miso and allow it to emulsify. Spread it generously all over the surface of the cauliflower. Put baking paper or a baking proof silicone sheet in your pot after draining the water, and then put the cauliflower on top. Then, it’s ready for the oven and will be ready in 30 minutes.

Step 3

Prepare the sides and coat in olive oil, cracked sea salt and pepper. Roast in the oven while your cauliflower’s cooking.

Step 4

When everything is removed from the oven, reserve the liquid that’s come from the vegetables during roasting, and pour into a glass jug. Add stock powder and water if needed to get to 100ml. Then make a corn starch slurry. Heat the 100ml of liquid in the microwave first to almost boiling, then take it out, stir in the slurry, then microwave again for a further 30-60 seconds, or until you can see bubbles rising on the surface of the gravy. Remove from the microwave and it’s ready to pour over your roast dinner.

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