Ingredients

• 1 tbsp Miso Tasty red miso paste
• 700 g cauliflower 1 head
• 2 tbsp sesame oil
• 1/2 tbsp Chinese chilli-garlic sauce
• 1 tbsp root ginger peeled and finely grated
• 1 tsp lime zest finely grated
• 1 tsp lime juice
• 2 spring onions (scallions) finely sliced
• 2 tsp white and black sesame seeds toasted

Method

1. Cut the leaves and stem off the cauliflower so that it sits flat, and wash the head then drain.
2. In a small bowl, mix together the sesame and olive oils, the miso, chilli-garlic sauce, ginger and lime zest and juice until fully combined.
3. Using your hands, rub the mix over the cauliflower, making sure you get it everywhere, even the base. Leave for 30 minutes.
4. Preheat the oven to 160°C / 325°F / Gas mark 3.
5. Put the cauliflower on a lined baking tray and roast for 1 hour.
6. Remove the cauliflower from the oven and sprinkle the spring onions and toasted sesame seeds over.
7. Slice the cauliflower at the table into wedges, as if cutting a cake. Enjoy!