This simple recipe makes one big statement on the dinner table - the miso and harissa sauce is an unusual but winning combination of salt and spice. Serve it as a side, or add a grain like pearl barley or buckwheat and it's transformed into a hearty warm salad.
3 tablespoons white, brown or red miso paste
2 tablespoons harissa paste
4 tablespoons extra virgin olive oil
1 cauliflower, chopped into florettes
2 tablespoons rice vinegar
Pre-heat oven to 180 degrees
Remove leaves from cauli and set aside for later
Cut cauli into florets and place on a large baking tray.
In a medium mixing bowl add the miso paste, harissa and olive oil and stir to combine.
Dollop two thirds of the sauce over the cauli and mix until thoroughly coated.
Place in oven for 10 mins
Bring back those cauli leaves you set aside, tear or chop up into chunks. Remove the cauli from the oven and the cauli leaves on top, give it all a little stir and put it all back in oven for 10 mins
Bring back the mixing bowl with 1/3 remaining sauce. Add 2 tbsp rice vinegar and stir.
Once the cauliflower is cooked - the florets and leaves should be slightly browned and crisp - transfer toa serving bowl and drizzle over the remaining sauce. garnish with chopped parsley or coriander and serve.