Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), leaves removed and stem trimmed
  • 3 large carrots (300g), peeled and cut into 2-inch chunks
  • 2 large parsnips (250g), peeled and sliced lengthwise
  • 2 medium red beets (200g), peeled and wedged
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Sea salt
  • 3 tbsp White miso paste
  • 3 tbsp Maple syrup
  • 1 tbsp Balsamic vinegar
  • 1 tsp Smoked paprika
  • 2 cloves Garlic, finely minced
  • 1/4 cup Pomegranate seeds
  • 2 tbsp Fresh rosemary, finely chopped
  • 1/4 cup Toasted hazelnuts, roughly crushed

Instructions:

  1. Bring a large pot of salted water to a boil. Submerge the whole cauliflower head and simmer for 7 minutes. Drain and let it steam-dry for 5 minutes to ensure a crisp exterior.
  2. While the cauliflower dries, toss the prepared carrots, parsnips, and beets in a bowl with olive oil and sea salt. Spread them across a parchment-lined baking sheet, leaving a circular space in the center for the cauliflower.
  3. In a small bowl, whisk together the white miso paste, maple syrup, balsamic vinegar, smoked paprika, and minced garlic to create the glaze.
  4. Place the parboiled cauliflower in the center of the roasting tray. Use a pastry brush to coat the cauliflower and the surrounding root vegetables generously with two-thirds of the glaze.
  5. Roast at 400°F (200°C) for 30 minutes. Remove from the oven, brush the remaining glaze over the cauliflower, and roast for another 10–15 minutes until the cauliflower is mahogany-colored and the vegetables are tender.
  6. Before serving, garnish the dish with pomegranate seeds, fresh chopped rosemary, and crushed toasted hazelnuts.