Grilled Romaine and Roasted Cauliflower with Miso Butter Dressing
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4
One of our favorite things to keep in the fridge is miso. Miso is a Japanese paste produced by fermenting soybeans with salt and a culture called ‘koji’ (KOH-gee). The koji culture is made with grains, typically rice. Some are made with barley or soybeans. It brings an extra boost of umami when added to the dressing in this recipe. The charred romaine is simple and smoky and the cauliflower seasoned with ras el hanout straddles the line between savory and sweet. It’s an exciting mix of flavors.
Ingredients
1 head of cauliflower
olive oil, for drizzling
1 tsp ras el hanout
¼ ground turmeric
¼ tsp smoked paprika
2 romaine hearts (cut in half horizontally)
1/4 cup chopped peanuts
lemon zest
Dressing Ingredients
3 Tbsp butter (softened)
2 Tbsp white miso paste
2 Tbsp olive oil
juice of 1 lemon
¼ tsp coarse kosher salt
¼ tsp fresh ground black pepper
1 tsp fresh parsley (minced)
Serving Ingredients
1/4 cup chopped peanuts
lemon zest
Preparation
Preheat oven to 425° degrees. Cut and break the head of cauliflower into bite-size florets. Toss in a bowl with a generous amount of olive oil, ras el hangout, turmeric, and smoked paprika. Spread pieces evenly on a baking pan and sprinkle with salt and black pepper. Bake for 35-45 minutes, until cauliflower, is soft, and golden and the ends are slightly burnt and crispy.
Brush/rub grill grates with olive oil, and preheat for 10 minutes (getting the temperature up to 450° degrees).
In a small bowl, whisk together the dressing ingredients. Set aside until ready to use.
Brush romaine halves lightly with olive oil. Grill, cut-side down for 3-5 minutes, until edges are charred and romaine is slightly crispy but still tender. Remove from grill with tongs and set aside.
To Serve
Arrange romaine halves on a serving platter with the cauliflower. Drizzle the romaine with dressing, and garnish with peanuts and fresh lemon zest.
Divide between plates.
