Miso Garlic Roasted Cauliflower

Ingredients

½ teaspoon grated ginger
2 tablespoon miso
1 tablespoon honey
1 teaspoon soy sauce
1 clove garlic, minced
1 tablespoon water 
1 head cauliflower (medium to large, about 2-3 pounds)
4 Tbsp neutral oil
¼–½ tsp salt

DIRECTIONS

1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

2. In a small bowl, mix grated ginger miso, honey, soy sauce, minced garlic and water. Set aside.

3. Cut the cauliflower into bite-sized florets and place in a large bowl. Add oil and salt to the cauliflower toss to combine.

4. Place florets onto the baking sheet, allowing space in between each. Bake for 20 minutes. Take out the baking sheet and set it on the counter. Brush the sauce onto the florets. Put the baking sheet back in the oven and bake for another 4 minutes. Serve immediately. 

---

Quick Tips

• This recipe can be stored in the refrigerator for up to 3 days or frozen for 1 month.

• Cauliflower has a high amount of vitamin C which is a powerful antioxidant that may boost immune health and reduce the risk of heart disease and cancer. 

• Cauliflower rice, which is the vegetable chopped into very small pieces, is a great low carbohydrate alternative to regular rice.