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Roasted Broccolini and Cauliflower with Gingery Miso + Toasted Peanuts

There are a few combinations that rock our kitchen: Our Gingery Miso + lime zest + toasted peanuts is one of them. We've brought this trifecta to roasted cauliflower and broccolini, but you can use it on pretty much any veggie you love. Feel free to add a few salmon fillets to the sheet pan and make a complete meal.

Chef's Tip: Zesting the lime, rather than squeezing the juice, is a hack used by chefs in every pro kitchen. You get all the taste and acid you need from the skin, without watering down the dish with the juice. Now we use lime and lemon zest like salt, as they bring out the best in all the other ingredients.


  • 1 head of cauliflower, cut into florets

  • 1 bunch of broccolini, cut into 3-inch pieces

  • Olive oil

  • Salt

  • Haven’s Kitchen Gingery Miso Sauce

  • 1 lime

  • ½ cup peanuts, toasted

  • Flaky salt


Step 1

Preheat oven to 450°F. Toss cauliflower and broccolini in olive oil and a pinch of salt

Step 2

Place vegetables, evenly spread out, on a baking sheet lined with parchment and roast for about 20 minutes, until the veggies are tender and their edges are crisp and golden brown

Step 3

Once vegetables are roasted, immediately add a hefty squeeze of Gingery Miso sauce to the hot sheet pan. Using tongs, coat the vegetables in sauce.

Step 4

Zest the lime over the veggies, then garnish with chopped peanuts and flaky salt

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

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Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
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