Whole Roasted Cauliflower with Caramelized Celeriac-Miso Purée, Spicy Crouton Crumbles, and Reduced Dashi Sauce

1.Preheat the oven to 400°F (200°C).

2.Remove any green leaves from the cauliflower, but keep the stalk intact. Place the cauliflower on a baking sheet.

3.In a small bowl, mix together the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Brush the mixture all over the cauliflower, making sure to coat it evenly.

4.Roast the cauliflower in the preheated oven for 45-60 minutes, or until it is tender and golden brown.

5.While the cauliflower is roasting, prepare the caramelized celeriac-miso purée. In a large skillet, melt the butter over medium heat. Add the diced celeriac and sauté until it starts to caramelize and become tender.

6.Add the white miso paste and continue to cook for another 2-3 minutes, stirring frequently.

7.Remove the skillet from heat and transfer the mixture to a blender or food processor. Add the heavy cream and blend until smooth. Season with salt and pepper to taste.

8.In a separate skillet, heat the olive oil over medium heat. Add the cubed bread, chili powder, garlic powder, salt, and pepper. Sauté until the bread turns golden and crispy, about 5-7 minutes. Remove from heat.

9.To make the reduced dashi sauce, in a small saucepan, combine the dashi stock, soy sauce, mirin, and honey. Bring to a simmer over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens.

10.To serve, place the roasted cauliflower on a platter. Spread the caramelized celeriac-miso purée on top. Sprinkle the spicy crouton crumbles over the purée. Drizzle the reduced dashi sauce around the cauliflower. Garnish with fresh herbs, if desired.