Cauliflower with Miso Sauce and Caramelized Leeks
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Chefs' interest in cauliflower has not waned for about five years now—everyone has recognized it as a source of vitamin and protein power. And just when it seems like everything has been done—cauliflower steaks, cauliflower crème brûlée—you unexpectedly stumble upon something new and intriguing. This cauliflower recipe from a popular American eatery does not claim to be restaurant complex, but in combination with a creamy miso sauce, the roasted, charred yet crispy cauliflower florets surprise with their freshness and a soft, salty, nutty, and unexpectedly smoky aftertaste, which you wouldn’t expect to encounter in a vegetable that is rather pale on its own. The recipe was shared with us by John Smith, the head chef of a well-known American bistro.
Ingredients
- Cauliflower - 28.2 oz
- Leek - 1 piece
- Butter - 1.8 oz
- Miso Paste - 1.4 oz
- Mirin - 1 fl oz
- Rice Vinegar for Sushi - 1 fl oz
- Sugar - 0.2 oz
- Salt - 0 oz
- Vegetable Oil - 8 fl oz
Step by Step guide
Step 1
Prepare the miso sauce. Combine miso paste, mirin, rice vinegar, sugar, and salt.
Step 2
Blend them using a blender.
Step 3
Continue whisking and gradually drizzle in the vegetable oil. Bring the sauce to a smooth consistency.
Step 4
Prepare caramelized leeks. Slice the leeks (only the white part) into thin rings.
Step 5
Sauté over low heat in butter until soft.
Step 6
Add sugar and continue cooking the onions, stirring, until they develop a caramel color and a corresponding aroma.
Step 7
Prepare the cauliflower. Break the cauliflower into large florets.
Step 8
Blanch them in salted boiling water for just under 1 minute.
Step 9
Remove the cabbage and pat it dry.
Step 10
Drizzle the cabbage with vegetable oil and grill until you achieve nice dark char marks.
Step 11
When serving on a plate, arrange the cauliflower, place the caramelized leeks alongside, and add a generous spoonful of miso sauce.
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