Vegan, Gluten Free, Dairy Free
Miso-coated Cauliflower Steaks
30 mins
Easy
2 Servings
Cauliflower has become a real favourite amongst foodies over the last decade, especially as a rice or mash alternative.
Brilliant Bases Used In This Recipe
About This Recipe
Cauliflower has become a real favourite amongst foodies over the last decade: cauliflower mash and cauliflower rice are two mainstays these days and latterly cauliflower steak has become more and more popular, so here’s our take on the latter.
As a vegetable, it’s low in calories and high in fibre and also a good source of some B vitamins and potassium. As a reminder, if you are looking to lower blood pressure, reducing salt alone is not really enough, you need to add potassium to your diet too.
We’ve flavoured it with miso, the fermented soybean paste. From a flavour perspective, this adds umami, while nutritionally it is a good source of zinc, phosphorus, B vitamins and iron, and the latter helps with red blood cell production. It’s also fermented from an organism that makes B12, so there are some B12 in there for those needing vegan recipes, but probably not in adequate amounts, so supplementing is still important.
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Ingredients
1 large cauliflower
1 knob of butter
2 garlic cloves
Nutrition Per Serving
Calories
154
Fats
10G
Carbs
4G
Protein
1G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Follow the instructions for the Jerusalem artichokes as per the video below
Chop the cauliflower into 2-3 steaks as per the video instruction, scoring the heart so it cooks through quicker
Heat a frying pan with 1tbsp olive oil, pomace or coconut oil
Sear the cauliflower steak on both sides until caramelised (2-3 minutes per side), place them on a baking tray
Mix the miso and the rest of the olive oil together and brush over one side of the steak
Roast in the oven for 20 minutes until tender