Скачать с ютуб Courtney Roulston's Whole Roast Miso Cauliflower в хорошем качестве

Courtney Roulston's Whole Roast Miso Cauliflower

Here’s an inventive way to plate up the veggies tonight. Courtney Roulston's Whole Roast Miso Cauliflower (RECIPE BELOW) is baked in a miso glaze and drizzled with a tasty cashew mixture. It’s a guaranteed hit! Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:    / coles   Whole Roast Miso Cauliflower Recipe By Courtney Roulston Serves 4 Prep 10 mins (+ 30 mins standing time) Cooking 50 mins 3/4 cup (120g) raw unsalted cashews 1 large cauliflower 2 tbs extra virgin olive oil 1 tbs apple cider vinegar 1 tsp maple syrup 2 tbs pomegranate seeds 1 tbs sesame seeds, toasted 1 tbs sunflower seeds, toasted 1 long green chilli, sliced 1/4 cup mint leaves, sliced Red onion, thinly sliced, to serve Miso glaze 2 tbs miso paste 1/3 cup (80ml) mirin seasoning 1 tbs maple syrup 1 tsp sesame oil 1. Place the cashews in a bowl. Cover with 3/4 cup (180ml) boiling water. Set aside for 30 minutes to soak. 2. Preheat oven to 180°C. Cut the base of the cauliflower so it will sit flat on an even surface. Cut a cross into the base of the stem with a small sharp knife. Bring a large pot of salted water to a simmer and place the cauliflower upside-down in the pot. Simmer for 5 minutes. 3. Remove the cauliflower from the pot and allow excess water to drain off. Place upright on a lined baking pan or tray and drizzle with extra virgin olive oil. Season with a little salt. Cover tightly with foil and bake for 25-30 minutes. 4. Meanwhile, to make the miso glaze, whisk the miso paste, mirin seasoning, maple syrup and sesame oil in a bowl until smooth. 5. Remove the cauliflower from the oven and take off the foil. Spoon over the miso glaze and place back in the oven, uncovered, for a further 10-15 minutes or until the glaze is bubbling and golden. 6. Place the cashews and soaking water, vinegar and maple syrup in a jug. Use a stick blender to blitz until smooth and creamy. 7. To serve, drizzle with cashew mixture over the cauliflower. Sprinkle with the pomegranate seeds, sesame seeds, sunflower seeds, chilli, mint and red onion. Serve warm with a fresh green salad. Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist    • Weeknight meals from the pantry  , which includes: Sweet potato & zucchini fritters:    • Sweet Potato & Zucchini Fritters   Fast Thai beef salad:    • Fast Thai beef salad   Corn & zucchini frittata:    • Corn & Zucchini Frittata   Smoked salmon fettuccine with creamy lemon sauce:    • Smoked Salmon Fettuccine with Creamy ...