Fusion Kitchen · Dinner
Miso and Garam Masala Roasted Cauliflower Bowl
A Japanese-Indian vegan bowl, cauliflower florets roasted in a white miso and garam masala glaze where the Japanese umami depth and the Indian aromatic warmth are built into the roasting paste together from the start, served over spiced lentils with a yuzu and tamarind drizzle.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
16gProtein
16gFat
42gCarbs
12gSugar
9gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Cut 300g cauliflower into florets. Whisk 4 tbsp white miso, 3 tbsp neutral oil, 2 tsp garam masala, 1 tsp cumin, 0.5 tsp turmeric, 2 tbsp honey, 2 grated garlic cloves, and 0.5 tsp salt until smooth. Whisk yuzu-tamarind drizzle: 2 tbsp yuzu juice, 2 tbsp tamarind paste, 2 tsp honey, 2 tbsp warm water.
2
Roast
Preheat oven to 220°C. Toss cauliflower in miso-garam masala glaze until fully coated. Spread on a lined tray in a single layer. Roast 25–28 minutes until deeply caramelised and golden at edges, tossing halfway through.
3
Build
While cauliflower roasts, heat 2 tbsp olive oil in a medium pan over medium heat. Add 1 tsp cumin seeds, sizzle 20 seconds. Stir in 2 grated garlic cloves for 30 seconds. Add 400g drained lentils and 1 tsp coriander, toss 1–2 minutes until warm. Finish with 2 tbsp lemon juice and 0.5 tsp salt.
4
Plate
Divide spiced lentils between two bowls. Pile roasted cauliflower over the top. Drizzle yuzu-tamarind sauce generously over. Scatter 2 tbsp pomegranate seeds, 5g fresh coriander, and 1 tsp toasted sesame seeds over each bowl. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 1 medium head) cauliflower
- 4 tbsp white miso paste
- 3 tbsp neutral oil
- 2 tsp garam masala
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 2 tbsp honey
- 4 garlic cloves
- 1 tsp fine sea salt
- 400g (14.1 oz / 2 cans) canned green or puy lentils
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 2 tbsp lemon juice
- 2 tbsp tamarind paste
- 2 tbsp yuzu juice or lime juice
- 2 tbsp warm water
- 4 tbsp pomegranate seeds
- 10g (small handful) fresh coriander
- 2 tsp toasted sesame seeds