Miso Mushroom & Cauliflower Roast
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Miso Mushroom & Cauliflower Roast
Recipe By Courtney Roulston
Ingredients
Miso Cauliflower
½ Coles cauliflower, cut into florets and stems chopped
6 cups oyster mushrooms
2 tbs Squeaky Gate extra virgin olive oil
2 tbs white miso paste
2 tbs mirin
2 ½ tbs maple syrup, divided
2 tsp Coles Asia sesame oil
1 tbs tahini paste
1 tbs white & black sesame seeds to garnish
1/3 cup coriander sprigs (in iced water)
Spicy Pickled Carrots
2 large carrots, sliced into noodles with a toothed peeler
1 long red chilli, sliced
1 tbs ginger, julienne
½ cup, plus 1 tbs rice wine vinegar
1 tbs gochujang paste
Method
Pre-heat the oven to 200 degrees (C). Spread the cauliflower onto a large flat tray. Drizzle with the oil, a pinch of salt and roast the cauliflower for 10 minutes. Meanwhile whisk the miso, mirin, 1 tbs of maple and sesame oil in a bowl. Take the tray out of the oven and add the mushrooms and drizzle with the miso mixture. Roast for a further 20 minutes, or until the mushrooms and cauliflower are cooked through and catching in places. Set aside at room temperature.
Place the carrot noodles, chilli and ginger into a bowl and sprinkle with a little sea salt. Heat ½ cup of vinegar, 1 tbs of maple syrup, gochujang and 1/3 cup water in a small pot over a medium heat. Bring up to a simmer then pour over the carrots. Toss well to coat then set aside for 15 minutes to quickly pickle.
Whisk the tahini, 1 tbs vinegar, ½ tbs maple syrup and a dash of water in a bowl until smooth and creamy.
To serve, place the cauliflower and mushrooms onto a serving plate. Scatter over some of the spicy carrots and drizzle with a little tahini. Sprinkle with sesame seeds and coriander stems. Serve with extra spicy carrots on the side.
