Serves 6.

Note: This surprisingly easy recipe for cauliflower is equally good on broccoli. You can use any kind of miso with this; it's usually found near the tofu and other refrigerated soy products (sometimes located with dairy, other times with produce). From "Japanese Farm Food," by Nancy Singleton Hachisu.

• 1 large head cauliflower (about 11/2 lb.)

• 4 tbsp. sesame seeds (preferably unhulled, but hulled also work)

• 3 tbsp. brown rice miso (see Note)

• 2 tbsp. rice vinegar

• 1/4 tsp. fine sea salt


Bring a large pot of water to a boil and place a medium-sized bowl of cold water in the kitchen sink.

Slice off the cauliflower head from the stem and pare small florets off the perimeter of the stem. Cut any tender stem pieces into halves or quarters, about the same size as the florets.

Slide the cauliflower into the boiling water and cook for 3 minutes. Lift the florets out with a strainer and dump them immediately into the cold water. Turn on the tap, place the strainer on top of the cauliflower so the pieces do not float out of the bowl, and run cold water directly on top to cool.

Scoop the cauliflower out of the water with the strainer and pour the water out into the sink. Set the strainer back on top of the bowl to drain.

Toast the sesame seeds over medium-high heat in a dry frying pan until they are fragrant and starting to pop. Grind the sesame seeds with a Japanese grinding bowl or mortar until most of the seeds have broken down and are almost pastelike. Add the miso, rice vinegar and salt, and blend until creamy.

Empty the drained cauliflower florets into the grinding bowl, or a separate medium bowl, and fold in the sesame paste to distribute it.

Nutrition information per serving:

Calories 68 Fat 4 g Sodium 440 mg

Carbohydrates 7 g Saturated fat 1 g Calcium 78 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.