As if we needed another reason to love our dear cauliflower -- with this slow-grill method and richly salty-sweet sauce, the veggie is transformed into a strikingly 'meaty' centrepiece.
You will need
- 1 whole medium-sized cauliflower
- 2 tablespoons extra virgin olive oil
- Pinch salt
- 2 tablespoons sesame oil
- 90g white miso paste
- 100ml rice wine vinegar
- 1 tablespoon maple or brown rice malt syrup
- Soy sauce to taste
- 50ml water
- 1 tablespoon sesame seeds, lightly toasted
- 1 teaspoon black sesame seeds, lightly toasted
- 1 sheet dried nori (edible seaweed)
Recipe: Tobie Puttock
10 mins to prep
20 mins to cook
Preheat a griddle pan or a normal pan over medium-low heat.
Trim the base of the cauliflower and remove any leaves. Slice the cauliflower into four 2-3cm thick 'steaks', being careful not to break them.
Cut 4 pieces of baking paper double the size of the cauliflower steaks so that you can fold the paper over them to enclose the cauliflower. Rub a little bit of olive oil on the paper and gently place the cauliflower on the baking paper, lightly season with a pinch of salt (not too much as your other sauce will be fairly salty!) and fold the baking paper over to cover both sides.
Place the cauliflower steaks -- still wrapped in baking paper -- on a grill pan (or regular large pan) over low heat. Unless you have multiple pans, you may need to do this in batches as it’s important that the steaks have full flat contact with the heat. You can place a heavy saucepan on the cauliflower to help it release moisture and cook evenly. After about 10 minutes, carefully flip the steaks and continue to cook until tender.
Meanwhile, for the sauce, pop the sesame oil, miso, rice wine vinegar, maple, soy sauce and water into a saucepan, whisk or stir to bring the ingredients together, and gently heat through. Use a brush to baste the cauliflower with the sauce a few times during the cooking process.
Once the cauliflower is cooked, arrange the steaks onto serving plates and distribute the dressing over the hot cauliflower, finally finishing with a super generous sprinkling of the nori and sesame seeds.
Recipe: Tobie Puttock