This recipe was inspired by a really timely blog post in my inbox from Simply Recipes derailing a hand full of sauces she makes when bulk cooking meals for the week. This sauce is a riff on one of those and takes a simple roasted veg & rotisserie chicken bowl and elevates it to something special.

gluten-free, keto, vegan and vegetarian with substitutions

Cauliflower Bowl with Lime Miso Sauce

Fresh or frozen cauliflower or broccoli florets
Fat of choice
Salt & pepper
Rotisserie chicken (optional)
Pomegranate arils (optional)
Pepitas (optional)

For the sauce

1/2 cup tahini
2 Tbsp white or yellow miso
1 Tbsp honey or a few drops stevia
2 tsp sriracha
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 clove garlic
1/4 cup lime juice
2 Tbsp water (or more)

Roast the brassica by placing the frozen florets on a baking sheet, drizzling with fat, and sprinkling with salt and pepper. Bake 25 – 35 minutes or until as browned as you like.

To make the sauce, combine all ingredients in a blender and add water until you have a thick and creamy dressing.

To serve, toss the cauliflower with a hand full of shredded rotisserie chicken per person in a large pan over medium-high heat with a teaspoon of oil. Cool until heated through and beginning to caramelize. Add a couple Tablespoons sauce and toss.

To serve, top with a hand full of pomegranate arils + a slack hand pepitas.

The sauce makes enough for 2 servings