Place the sea bass fillets in a shallow dish and pour the miso glaze over them. Make sure to coat the fillets evenly. Cover and refrigerate for at least 30 minutes.

Roast the Sea Bass

Preheat your oven to 400°F (200°C). Place the marinated sea bass fillets on a baking sheet lined with parchment paper. Roast for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.

For the Farro Risotto

Cook the Farro

In a saucepan, bring vegetable broth to a simmer. In a separate large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add Farro

Add the farro to the skillet and stir for about 2 minutes until the farro is well-coated with the oil and has a slightly toasted aroma.

Incorporate Broth

Gradually add the simmering vegetable broth, one ladle at a time, stirring frequently. Allow the farro to absorb the liquid before adding more broth. Continue this process for about 25-30 minutes, until the farro is tender and creamy.

Finish the Risotto

Once the farro is cooked, stir in the grated parmesan cheese, salt, and black pepper. Adjust seasoning to taste and remove from heat.

For the Flowering Cauliflower

Prepare the Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and black pepper in a large mixing bowl until evenly coated.

Roast the Cauliflower

Spread the cauliflower in a single layer on a baking sheet. Roast in the oven for 20-25 minutes or until the florets are golden brown and tender, stirring halfway through.