Dinner
Miso and Garam Masala Roasted Cauliflower Bowl
A Japanese-Indian vegan bowl, cauliflower florets roasted in a white miso and garam masala glaze where the Japanese umami depth and the Indian aromatic warmth are built into the roasting paste together from the start, served over spiced lentils with a yuzu and tamarind drizzle.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
16gProtein
16gFat
42gCarbs
12gSugar
9gFiber
720mgSodium
0mgChol
0gSat Fat
Goes well with
Stella Artois
local
Masala Chai
international
Vegan
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Cut 300g cauliflower into florets. Whisk 2 tbsp white miso, 1.5 tbsp neutral oil, 1 tsp garam masala, 0.5 tsp cumin, 0.25 tsp turmeric, 1 tbsp honey, 1 grated garlic clove, and 0.25 tsp salt until smooth. Whisk yuzu-tamarind drizzle: 1 tbsp yuzu juice, 1 tbsp tamarind paste, 1 tsp honey, 1 tbsp warm water.
2
Roast
Preheat oven to 220°C. Toss cauliflower in miso-garam masala glaze until fully coated. Spread on a lined tray in a single layer. Roast 25–28 minutes until deeply caramelised and golden at edges, tossing halfway through.
3
Build
While cauliflower roasts, heat 1 tbsp olive oil in a small pan over medium heat. Add 0.5 tsp cumin seeds, sizzle 20 seconds. Stir in 1 grated garlic clove for 30 seconds. Add 200g drained lentils and 0.5 tsp coriander, toss 1–2 minutes until warm. Finish with 1 tbsp lemon juice and 0.25 tsp salt.
4
Plate
Spoon spiced lentils into a bowl. Pile roasted cauliflower over the top. Drizzle yuzu-tamarind sauce generously over. Scatter 2 tbsp pomegranate seeds, 5g fresh coriander, and 1 tsp toasted sesame seeds over. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 medium head cauliflower (300g)
- 4 tbsp4 tbsp white miso paste
- 3 tbsp3 tbsp neutral oil
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp2 tbsp honey
- 4 cloves4 cloves garlic
- 1 tsp1 tsp fine sea salt
- 400g400g canned green or puy lentils
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp cumin seeds
- 1 tsp1 tsp ground coriander
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp tamarind paste
- 2 tbsp2 tbsp yuzu juice or lime juice
- 2 tsp2 tsp honey
- 2 tbsp2 tbsp warm water
- 4 tbsp4 tbsp pomegranate seeds
- 10g10g fresh coriander
- 2 tsp2 tsp toasted sesame seeds
