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  • Australian Women’s Weekly NZ

    Every night VEGETARIAN

    Jul 12, 2023 4 minutes

    Lucy’s note

    This is an all-in-one, crispy-edged condiment carrier, a picnic crowd-pleaser.

    Honey soy cauli

    SERVES 4

    ¼ cup (70g) white miso paste2 garlic cloves, crushed¼ cup (60ml) honey2 tablespoons soy sauce2 tablespoons rice vinegar2 teaspoons sesame oil2 spring onions, finely chopped, whites and greens separated8cm piece of ginger, peeled and julienned1 large cauliflower, cut into 8 wedges3 tablespoons extra virgin olive oil2 cups (440g) white rice½ teaspoon Chinese five spice½ teaspoon fine salt1 teaspoon sesame seeds

    OPTIONAL INGREDIENTS

    blanched greens and chilli crisp

    1 Preheat the oven to 220°C (200°C fan-forced).

    Blend the miso, garlic, honey, soy, rice vinegar, sesame oil, spring

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