Roasted Cauliflower and Carrots with Miso Dressing and Furikake

This dressing could be used for veggies, fish, chicken or a salad, but we love the way it clings to roasted cauliflower and carrots. Topped with our furikake with Alaska smoked sea salt, it's a great recipe to use for your farmers market finds!

July 30, 2018

Ingredients

  • 1 bunch carrots (about 1 pound)
  • 1 head cauliflower
  • neutral oil for roasting
  • furikake
  • thinly sliced green onions, for garnish
Miso Dressing
  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 2 teaspoons finely grated ginger
  • 1½ tablespoons water

Preparation

Preheat oven to 400 degrees.

Toss rough chopped carrots and cauliflower in an oven dish with oil and roast, stirring occasionally, until browned and tender (20-30 minutes).

Meanwhile, whisk miso paste, rice vinegar, mirin, ginger and water in a bowl until well combined. Pour mixture over roasted vegetables and toss to combine, then roast for an additional 4-5 minutes, until glaze begins to caramelize.

Top thinly sliced green onion and a generous amount of furikake.

Related Stories & Recipes

Furikake with Alaska Smoked Sea Salt

This Japanese-inspired seasoning is less sweet than a traditional furikake, since we leave out the sugar. But the addition of a good smoked sea salt like Alaska Salt Co.'s adds a nice depth of...

Ingredients

  • 1 bunch carrots (about 1 pound)
  • 1 head cauliflower
  • neutral oil for roasting
  • furikake
  • thinly sliced green onions, for garnish
Miso Dressing
  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 2 teaspoons finely grated ginger
  • 1½ tablespoons water
We will never share your email address with anyone else. See our privacy policy.