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  • The Australian Women’s Weekly Food

    ROASTS with the MOST

    Oct 02, 2022 4 minutes

    Whole roast miso cauliflower with sides

    PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 6

    ½ large butternut pumpkin
    ⅓ cup (80ml) extra virgin olive oil
    750g parsnips, peeled, halved lengthways
    2 tablespoons brown sugar
    ¼ teaspoon freshly ground nutmeg
    1.3kg whole cauliflower
    1 cup (250ml) dry sherry
    ¼ cup (65g) white miso paste
    ¼ cup (60ml) maple syrup
    1 tablespoon finely grated fresh ginger
    2 cloves garlic, crushed
    2 teaspoons sesame seeds, toasted
    1 green onion, sliced thinly

    Preheat oven to 200°C/180°C fan. Place pumpkin on an oven tray lined with baking paper, drizzle over 1 tablespoon of olive oil, season with salt and freshly ground pepper. Roast,

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