slow roasted cauliflower and aubergine with miso and furikake

slow roasted cauliflower and aubergine with miso and furikake

Ingredients:

  • 1 head cauliflower, halved
  • 1 aubergine, halved lengthways
  • 100g butter
  • 3 tbsp miso
  • 1 tbsp furikake for sprinkling
  • 1 bunch fresh coriander/cilantro, chopped

Directions:

  1. Preheat oven to 150C/300F bake setting (or roasted function setting if you’re lucky enough to have a Gaggenau to play with!).
  2. Score the flesh of the aubergine in a criss cross pattern. Place the cauliflower chopped side down and the aubergine flesh side up in a roasting dish. Bake for 80-90 minutes, until the cauliflower florets are charred and near burnt and the stems are tender.
  3. Before the 80-90 minutes are up, melt the butter and miso either in the microwave or in a small saucepan over low heat. Stir to combine.
  4. Remove the aubergine/cauliflower from the oven, turn the oven to grill at 220C/430F and slather the vegetables with the buttery miso mixture. Return to the oven to grill for a few minutes.
  5. Transfer to a plate for serving, spoon any of the melted butter in the bottom of the pan on top of the vegetables, sprinkle with furikake and coriander and eat immediately.
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