Roasted Cauliflower with Miso Date Caramel

The creative process is an interesting one. Sometimes I have so many recipe ideas in my head I can barely write them down fast enough. Other times it’s a struggle that involves me staring at a blank sheet of paper for an hour with nothing to show for it but a silly doodle. This is the reason I’ve NEVER made myself keep to a strict blogging schedule. If it seems forced or inauthentic, I won’t do it. It’s impossible for me to know whether or not I will be inspired by something on a specific day at a specific time. The process is organic and fluid, and that is just how I like it.

I actually had the idea for this dish quite a while ago. I even wrote it down a few times. But then I got involved with other things until it persisted one last time. It’s an interesting one, blurring the lines of sweet and savory. Is it a dessert? Is it a veggie side dish? Well my friends, I’m not a fan of labels, so it is what it bloody is. If the combination doesn’t quite sit well with your palate, I urge you to at least make the date caramel, then serve it atop these cocoa cardamom cakes because DUH. Or maybe you make the caramel and just eat it with a spoon? Either way, it’s magic.

Roasted Cauliflower with Miso Date Caramel

note: you will have date caramel left over so keep that in mind and perhaps make these mini bundts to go with it 😉 

1 head cauliflower, chopped into similar-sized florets
olive oil
salt/pepper to taste

1/2 cup pitted dates
1/2 cup almond or cashew milk, plus more as needed to thin the caramel
1 tbsp fresh lemon juice
1 heaped tbsp miso (I used a chickpea miso)
pinch of pepper

Preheat your oven to 400 degrees. Arrange the chopped cauliflower on a lined baking sheet, then drizzle with olive oil and sprinkle with salt and pepper. Toss the cauliflower with your hands to evenly distribute the oil, salt, and pepper. Roast the cauliflower for 25 to 30 minutes or until it is beginning to caramelize and turn golden around the edges.

While the cauliflower is roasting, place the dates in a large heat-proof bowl. Cover them with boiling water then allow them to sit for 10 to 15 minutes to soften. Drain the dates, then add them to a blender along with 1/2 cup of the almond milk, the lemon juice, the miso, and a good pinch of pepper. Blend until smooth. If it seems too thick, add a splash or two of almond milk and blend again.

To serve, drizzle the warm cauliflower with the miso date caramel. A little goes a long way to be a bit stingy with it. Finish with a drizzle of fresh lemon juice. Makes 4 to 6 side servings.