Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower

a bowl of creamy miso polenta with roasted cauliflower and snap peas and topped with roasted cashews.

5 from 6 votes

Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower

This Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower only takes 30 minutes to make but the flavor tastes like you just ordered it from a very expensive restaurant!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 600kcal

Author: Andrew Bernard

Ingredients

For the Vegetables

1 head cauliflower, stems and florets cut into bite size pieces*
8 oz sugar snap peas
2 tablespoon olive oil drizzled over the cauliflower and peas
3-4 tablespoon maple syrup
3 tablespoon sriracha
2 tablespoon soy sauce
1 teaspoon garlic powder

For the Sesame Cashews

2 tablespoon toasted sesame oil
1 tablespoon maple syrup
1 cup roasted cashews (125g)
2 tablespoon sesame seeds
½ teaspoon smoked paprika
¼ teaspoon salt (more or less to taste)

For the Polenta

2 cups water
1 inch ginger, grated (more or less to taste)
2 tablespoon white miso
¼ teaspoon salt (more or less to taste)
¼ teaspoon black pepper (more or less to taste)
½ cup dry (instant) polenta (80g)
2 tablespoon vegan butter

Instructions

Preheat oven to 400F/200C. In a large bowl add the cauliflower and snap peas. Drizzle with oil and stir carefully. Pour over maple syrup, sriracha, soy sauce and garlic powder. Stir together well. Add to a parchment lined baking dish. Bake for 20-30 minutes or until vegetables are done to your likeness.
While roasting vegetables, in a small pot over medium low heat, add toasted sesame oil, maple syrup, cashews, sesame seeds, smoked paprika, and salt. Stir together well. Let cook, stirring frequently, until well coated and liquid absorbed. Pour onto a parchment lined pan and spread evenly. Let cool.
In another pot, add water, fresh ginger, miso paste, salt and pepper. Whisk until miso is dissolved. While whisking constantly, add the polenta and stir until it thickens, about 2-3 minutes. Remove from heat, add vegan butter, stir until dissolved and then cover.
To serve, place some polenta in the bottom of the bowl, top with roasted vegetables and sesame cashews. If desired, top with more sesame seeds and green onions.

Video

Notes

*Time to cook cauliflower will depend on size cut. Smaller pieces will roast faster and larger pieces will take longer.

*Snap peas cook faster than cauliflower. If you'd prefer them not be as soft from cooking the entire time, you can remove them from the tray after 10 minutes or you can start roasting the cauliflower and then add them the last 10 minutes.

Nutrition