Whole roasted cauliflower with miso sauce

Ingredients 

• 1 (1kg) large cauliflower (with a few smaller leaves still attached)
• 2 tbs Chinese sesame paste (zhi ma jiang, from Asian grocers)
• 1/2 cup (150g) Kewpie mayonnaise
• 1 1/2 tbs lemon juice
• White pepper, to season
• 1 tbs furikake (Japanese rice seasoning, from Asian grocers)
• 1 long green shallot, thinly sliced

Miso sauce

• 1/4 cup (80g) miso paste
• 2 tbs mirin
• 1 tbs each sesame oil and soy

directions

 

• Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
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  Cook the cauliflower in a large saucepan of salted boiling water for 10 minutes. Drain well and set aside to cool.
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  Next, make the miso sauce. Combine all ingredients in a small bowl. Place cauliflower on the prepared tray and brush all over with the miso sauce. Roast, brushing with pan juices every 10 minutes, for 40 minutes or until caramelised.
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  Meanwhile, whisk the sesame paste, Kewpie and lemon juice in a medium bowl until smooth. Season with white pepper.
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  To serve, spread sesame mayonnaise over a serving plate. Arrange the cauliflower on top and sprinkle with furikake and shallot.