Chile-Walnut Cauliflower

Ingredients

cauliflower

1 1/2 lb

olive oil

for brushing

walnuts toasted, finely chopped

6 tbsp

red miso

4 tbsp

walnut oil

4 tbsp

shallot minced

2 small

sambal oelek

4 tsp

sugar

2 tsp

scallions thinly sliced on bias

for topping

Method

1. 01Heat 1 inch water in a large pot fitted with steamer basket over medium-high heat.
2. 02Trim cauliflower leaves and stem, leaving as much stem as possible. Cut into 8 wedges, including stem in each.
3. 03Place cauliflower in steamer basket, cover, cook until knife pierces without resistance, about 4-5 minutes.5 min
4. 04Transfer cauliflower to a large oven-safe skillet and brush with olive oil.
5. 05Broil until charred, about 5-8 minutes.8 min
6. 06Whisk walnuts, red miso, walnut oil, shallot, sambal oelek, and sugar in a small bowl until combined.
7. 07Rinse scallions in a colander under cold water for a few minutes, pat dry on a clean towel, then air-dry 10 minutes.10 min
8. 08Spread walnut paste over top of cauliflower wedges, flip, and coat other sides. Toss any broken florets in paste.
9. 09Transfer to serving bowl and top with scallions.