If you are looking for a different take on your usual roasted cauliflower, try this dish! This Roasted Cauliflower with Matcha Salt has a Japanese flavor twist. Matcha salt gives a savory bite with a pleasant bitterness and a hint of umami.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Appetizers & Starters
Cuisine: Japanese, Japanese Inspired, Vegan
Servings: 4people
Author: Plant-Based Matters
Ingredients
Roasted Cauliflower
1medium headcauliflowercut into florets
1/2tbspgrapeseed oil
1/2tbsptoasted sesame oil(plus more for serving)
1/2tspsalt
1/4tspblack pepper
Matcha Salt (1:1 ratio recommended)
1/2tspmatcha powder(more/less to taste)
1/2tspfine sea salt(more/less to taste)
Instructions
Preheat the oven at 425°F.
In a large prep bowl, combine cauliflower florets, grapeseed oil, toasted sesame oil, salt, and black pepper. Toss until the florets are evenly coated.
On a parchment paper lined backing sheet, spread out the cauliflower florets in a single layer. Pop it in the oven and bake for 45-50 minutes until the edges are slightly charred.
Meanwhile, prepare the matcha salt. In a small bowl, combine 1:1 ratio of matcha powder and fine sea salt in a bowl. Mix until well blended. Set aside.
When the cauliflower is done, take it out of the oven. Serve with a drizzle of toasted sesame oil for the finishing touch. Matcha salt should be served on the side. Dip the florets into the matcha salt as you eat.