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Miso roasted cauliflower steaks
April 11, 2016
Hi Hi, sorry for the recent hiatus, no excuses for being plain lazy. Anyway, today’s post is all about cauliflower......it was reduced at the supermarket and I’m trying to be on a food budget these days.When I was at uni, the only “vegetarian” dish I could cook was cauliflower cheese, apart from boiling instant noodles and topping it with avocado and cashew nuts. These days I love my cauliflower either just steamed or roasted. I’ve also learnt to be a bit more thrifty and keep food waste down, so I cut the cauli into steaks instead of binning the stalks. My husband loathes cauliflower even when it’s disguised underneath copious amounts of white sauce and cheese. This recipe, however, he will tolerate!! Well I suppose he has to, if there’s nothing else on the dinner table (HAHAHA!). Hope you will LOVE this though.
Ingredients (serves 2)
750g cauliflower (1 small head), outer leaves removed
1 tbsp red or white miso
1 tbsp grapeseed oil
1 tbsp sherry
1 tbsp rice wine vinegar
1 tbsp honey
freshly ground black pepper
1 tbsp sesame seeds, toasted
Large handful fresh coriander, chopped
Preheat the oven to 200C, 180C fan, Gas Mark 6.
Slice the cauliflower lengthwise into 6 “steaks”.
Mix the miso, oil, sherry, vinegar, honey and black pepper in a bowl.
Place the cauliflower steaks in a single layer on a foil lined baking tray.
Brush half of the miso marinade over the top of the cauliflower steaks.
Roast for 15 minutes. Carefully turn over each steak and brush with the remaining marinade. Continue roasting for another 10-15 minutes until lightly browned.
Place in a serving dish, sprinkle over with sesame seeds and coriander and serve either warm or cold.
Nutritional information per serving: 274kcal, 1142kJ, 15.7g protein, 12.3g fat, 24.3g carbohydrates, 7.1g fibre