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Cauliflower with Miso Sauce

Serves 6 | Prep Time 10 minutes | Cook Time 20 minutes

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Ingredients

1 medium head of cauliflower, trimmed and rinsed, leave whole

1 Tbsp Eden Organic Genmai Miso

6 Tbsp organic roasted tahini (sesame butter)

1/4 cup fresh parsley, minced

1 clove garlic, minced

1/2 cup water

1 cup unseasoned whole wheat bread crumbs

1 Tbsp Eden Extra Virgin Olive Oil

1 Tbsp lemon juice, freshly squeezed

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Directions

Mix the tahini, miso, garlic and water together in a blender. Boil the whole head of cauliflower, in 2 inches of water, for about 10 to 15 minutes until tender. Do not over cook. Heat the oil in a skillet and sauté the bread crumbs and parsley. Remove the head of cauliflower. Place it on an oiled baking sheet or pan (not glass, glass will break under the broiler). Pour the tahini mixture evenly over the cauliflower. Sprinkle the bread crumbs over. Broil for 3 to 5 minutes until golden. Be careful not to burn the bread crumbs. Remove and slice into wedges. Sprinkle the lemon juice over before serving.

Nutritional Information

Per serving: 217 calories, 11g fat (46% calories from fat), 8g protein, 23g carbohydrate, 4g fiber, 0mg cholesterol, 323mg sodium

Related Recipes

American, Eastern, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, No Sweetener Added, Oils, Side Dish, Vegan



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