After returning from a trip to the UK with a wish-list of rich comfort foods—baked cauliflower cheese, a full English breakfast, clotted cream scones, and more—one food writer chose to make a roasted vegetable bowl with miso dressing instead. She described the dish as a way to reset before indulging in heavier meals, noting that she filed her UK notes away for the "dead of winter, need comfort" months.
The writer credited Goop with sharing a similar recipe idea a few weeks earlier, though she did not follow it exactly. She used her own miso-sesame dressing—the same one featured on the Sugar Snap Slaw in her book—along with her preferred vegetable roasting method, and served the bowl over rice rather than greens.
She called the bowl format a "brilliant concept," explaining that when she plates brown rice and roasted vegetables separately, the meal looks sparse and overly earnest. Layering the ingredients in a bowl with dressing and a scattering of bi-colored seeds, she wrote, makes the dish look irresistible and satisfying.
The meal also solved a practical dinner challenge: it combined the two vegetables her child is most eager to eat in a way that tastes grownup. She noted she served it ten minutes before "Meltdown O'Clock," a record for her.
The writer mentioned that buttery plums would be coming later in the week, but did not provide a recipe or further details.
Editorial Notes