Miso Roasted Cauliflower

With a colorful assortment of cauliflower tossed in a tangy miso sauce and oven-roasted until they've started to caramelize, this easy side makes for a side dish that's as flavorful as it is beautiful. I used a mixture of white, golden, and purple cauliflower, but the method works with most members of the Brassica genus, including broccoli and Brussels sprouts (though you'll need to adjust roasting times). 

The color of purple cauliflower is affected by pH (alkaline = more blue, acidic = more red), which is why I like to add some rice vinegar to the marinade, which keeps the color of the cauliflower nice and bright through the roasting process. 

A drizzle of balsamic vinegar at the end brightens up the nutty flavor of the miso while adding a hint of sweetness, which makes this dish pop. I know that real Aceto Balsamico Tradizionale di Modena can be quite expensive, so you can use an imitation, but try to look for one that is syrupy enough to cling to the cauliflower.