Cauliflower and Broccoli with Nut Sauce
⏳ Time
30 minutes
🥕 Ingredients
20
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, a chef at The Downtown Bistro.
Ingredients
- Cauliflower - 14.1 oz
- Broccoli - 14.1 oz
- Olive Oil - 1 fl oz
- Miso Paste - 4.2 oz
- Furikake seasoning - 0.4 oz
- Toasted Sesame - 5.3 oz
- Sake - 1 fl oz
- Mirin - 4 fl oz
- Raw cane sugar - 0.5 oz
- Soy Sauce - 2 fl oz
- Rice Vinegar for Sushi - 2 fl oz
- Sesame Oil - 2 fl oz
- Chopped almonds - 6.7 oz
- Grated Ginger Root - 1.4 oz
- Garlic - 0.4 oz
- Chicken Broth - 5 fl oz
- Paprika - 0.4 oz
- Vegetable Oil - 13 fl oz
- Sugar - 1.1 oz
- Butter - 4.2 oz
Step by Step guide
Step 1
Prepare the nut sauce. In a blender, combine sake, mirin, cane sugar, soy sauce, rice vinegar (30 ml), and sesame oil until emulsified. Add toasted white sesame seeds to the mixture and let it steep for a day.
Step 2
Prepare the almond mole. Blend all the ingredients (almonds, ginger, garlic, vinegar, broth, sugar, paprika, vegetable oil) in a blender until smooth.
Step 3
Whip the miso paste and butter together in a 1:1 ratio using a mixer.
Step 4
Brush the broccoli and cauliflower with miso butter and grill for at least 5 minutes until they reach the desired tenderness (maximum 10 minutes).
Step 5
Place the almond mole on a plate, then add the broccoli and cauliflower. Drizzle with nut sauce and sprinkle with furikake seasoning.
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