Roast Cauliflower with Miso Butter-Anchovy Bread Crumbs

  • 1 Head- Cauliflower-about 4 cups, cut into florets
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 2 Each-Piquillo Peppers-sliced thin, chopped
  • To Taste-Parmesan Cheese-grated
  • To Taste-Anchovy Bread Crumbs-see recipe below

Miso Brown Butter

  • 1 Stick-Unsalted Butter {4 ounces}
  • ¼ Cup-White Miso
  • 2 tablespoons-White Wine-Pinot Grigio
  • ½ Teaspoon-Crushed Red Pepper


  1. Preheat oven to 425 degrees.
  2. Toss cauliflower with just enough oil to coat, about 2 tablespoons.
  3. Toss with Spice Mix and place on a baking sheet.
  4. Place in oven and set timer for 8 minutes.
  5. When timer goes of rotate pan and set timer for an additional 8 minutes.
  6. Check for preference for doneness, if done, turn off oven and leave door cracked while making brown butter
  7. Start sauce, whisk together miso, wine, crushed red pepper.
  8. Melt butter over medium low heat until fragrant, 1-2 minutes.
  9. Remove from heat and whisk in miso/wine mixture.
  10. Remove cauliflower from oven and place in a mixing bowl, with piquillo peppers.
  11. Toss with miso brown butter, plate and top with grated parmesan and bread crumbs.