Salt-and-Pepper Cauliflower

Step 1

House a rack in lowest location of oven; preheat to 450°. Inch pepper and ¼ cup oil in a clean bowl to combine. Add cauliflower, season with salt, and toss to coat. Unfold out cauliflower in a single layer on a rimmed baking sheet and roast till darkish brown and crisp under, 15–20 minutes. Eradicate from oven and switch cauliflower over. Roast till second aspect is darkish brown and crisp, 10–15 minutes.

Step 2

Meanwhile, warmth ¼ cup oil in a medium skillet over medium. Cook shallots, stirring once shortly, till deeply golden brown and starting to crisp, 6–8 minutes. Switch shallots to a blender, add tofu and miso, and purée till still. Switch tofu sauce to a microscopic saucepan and set of dwelling apart. Wipe out skillet.

Step 3

Pour final 3 Tbsp. oil into same skillet and add garlic and jalapeños. Cook over medium warmth, stirring once shortly, till garlic is golden and crisp and jalapeños darken a microscopic bit, about 4 minutes. Stress thru a handsome-mesh sieve set of dwelling over a microscopic bowl. Season garlic and jalapeños with salt; set of dwelling apart. Let oil frosty and set of dwelling apart for one other expend.

Step 4

House saucepan with tofu sauce over medium-low warmth and cook dinner till warmed thru. At the same time as you see a bubble or two, put off from warmth and slide in lemon juice; season with salt.

Step 5

Spoon tofu sauce on a platter and high with roasted cauliflower; scatter cilantro and reserved crispy garlic and jalapeño over. Back with rice alongside.