Cauliflower is best a little burnt. It sounds weird, but I love roasting or grilling the stuff until it’s hardly recognizable. That’s when that caramelized, sweet flavors come out, and combined with a crispy crunch – yum. So to emphasize that natural sweetness locked inside, I marinaded the cauliflower in a miso dressing and threw it on the charcoal grill. If you don’t feel like grilling, roasting works as well, but I love the extra smokey flavor a charcoal grill gives to anything cooked on it. Enjoy!
1/2 cup white miso
3 tablespoons sugar
3/4 teaspoon kosher salt
2 tablespoons dry sake
3 tablespoons mirin
1 head cauliflower, sliced into one inch thick slices
2 tablespoons vegetable oil
1 tablespoon toasted sesame seeds
2 tablespoons green onions, thinly sliced
Combine the miso, sugar, salt, sake, and miring in a small pot over medium heat. Stir until the sugar dissolves, about 5 minutes. Take off heat and cool slightly. Coat the slabs of cauliflower with the miso mixture and marinate for 2 hours.
Meanwhile, heat up a grill to medium heat and grease the grates with a little oil (or a spray). Take the cauliflower out of the marinade and place on the grill.
Grill for 5 minutes a side, covered, or until deep sear marks appear and the cauliflower is tender.
Serve hot and garnish with sesame seeds and green onions.