This is another one of those attempts to trick the kids into liking a previously disliked vegetable. Cheddar cauliflower soup is always a winner, but straight-up cauliflower:

No thanks.

When I made this side tonight, though, Josh and his brother both loved it (Josh even deemed to call it “exotic”).

And the baby sister? Not so much. She prefers her cauliflower crudité, or not at all. But hey, that’s an accommodation I can live with.

1 medium-sized cauliflower
2 tablespoons sesame oil
2 tablespoons red miso
2 tablespoons rice wine vinegar
2 tablespoons soy sauce

Core the cauliflower and cut florets lengthwise into relatively flat segments about 1/4 inch thick.

Heat the sesame oil over a medium high flame in a large, stainless steel frying pan. When your oil is hot, add the cauliflower, trying to maximize contact with the pan. Let the cauliflower go for several minutes until the pieces caramelize. Move the pieces around, trying to get good coloring on both sides of each piece. Don’t overwork them–they won’t brown as well, plus you will start to crumble the floret slices.

While you are browning the cauliflower, wisk together the miso paste, soy sauce, and rice wine vinegar.

When you have finished browning the floret slices, add the miso-soy-vinegar mixture. Stir through the cauliflower, making sure to scrape the bottom of the pan. Cover and lower to a simmer for two or three minutes (this step will steam the cauliflower and help the pieces cook through). Remove the lid and raise the heat to a medium low, cooking until you have reduced the remaining liquid almost entirely.

This dish makes a great side with any Asian-inspired dish. For us, it was sticky rice and panko-crusted chicken.