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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.

Video
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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

  1. Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)

  2. Follow the instructions for the Jerusalem artichokes as per the video below

  3. Chop the cauliflower into 2-3  steaks as per the video instruction, scoring the heart so it cooks through quicker

  4. Heat a frying pan with 1tbsp olive oil, pomace or coconut oil

  5. Sear the cauliflower steak on both sides until caramelised (2-3 minutes per side), place them on a baking tray 

  6. Mix the miso and the rest of the olive oil together and brush over one side of the steak

  7. Roast in the oven for 20 minutes until tender

Method
Ingredients
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