I´ve noticed that the internet is quite full of recipes for roasted cauliflower, which I never tried before, so I wanted to give it a go…OF COURSE, all those recipes use oil and spices to cover your cauliflower florets with, before you pop them into the oven. Nope, ain´t gonna happen. So I had to think of an alternative, otherwise it would probably come out all dry and blah. Thus the idea of kuzu cream instead of oil was born…Yes, it could still use some improvement, and no, it doesn´t taste like oil, but I quite liked the funny crust that the kuzu starch provided! 😀
Just divide your cauliflower into smaller pieces (preferably smaller than mine…), arrange in a baking form (I used a silicone baking form). Bring to boil half a tablespoon of kuzu starch diluted in half a cup of cold water, with about 1/4 tsp of salt. After the mixture clears up and thickens, you can take it off the stove and pour evenly over the cauliflowers. Place the form into an oven preheated to 200°C and bake for at least half an hour, flipping over half way, until the cauliflowers get a bit of a brown crust and the kuzu is not gooey anymore.
I served this dish with rice/amaranth/gomasio and some blanched cauliflower leaves for extra fiber.