Cauliflower Steak with Carrot Miso Purée
This dish transforms humble cauliflower into a show-stopping main or side. Thick “steaks” of roasted cauliflower are seared until golden, then served over a silky carrot–white miso purée that balances sweetness with savory umami. A drizzle of olive oil, herbs, and crunchy toppings like toasted nuts or seeds makes it feel gourmet but approachable.
⏱️ Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
For the Cauliflower Steaks
1 large cauliflower, trimmed, cut into 2–3 thick “steaks” (about 1 ½ inch thick)
3 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
For the Carrot Miso Purée
4 medium carrots, peeled and chopped
1 tbsp olive oil
2 tbsp white miso paste (milder than red miso)
1 tbsp rice vinegar (or lemon juice)
½ cup vegetable broth (plus more if needed)
Salt, to taste
Garnish
Toasted almonds, hazelnuts, or pumpkin seeds
Fresh herbs (parsley, chives, or dill)
Extra virgin olive oil drizzle
Instructions
Step 1: Roast the Cauliflower Steaks
1. Preheat oven to 220°C (425°F).
2. Slice cauliflower into steaks (reserve florets for another use).
3. Brush both sides with olive oil, season with garlic powder, smoked paprika, salt, and pepper.
4. Place on a lined baking sheet and roast 20–25 minutes, flipping halfway, until golden and tender.
Step 2: Make the Carrot Miso Purée
1. Boil or steam carrots until soft (10–12 minutes).
2. Transfer carrots to a blender with olive oil, miso paste, and rice vinegar.
3. Add vegetable broth gradually and blend until silky smooth.
4. Adjust seasoning (taste before adding salt—miso is naturally salty).
Step 3: Assemble
1. Spoon a generous layer of carrot miso purée onto each plate.
2. Place a cauliflower steak on top.
3. Finish with toasted nuts/seeds, fresh herbs, and a drizzle of olive oil.
Notes & Tips
White miso works best—it’s mild and slightly sweet. Red miso will give a stronger flavor.
If you don’t have miso, substitute with 1 tsp tahini + a splash of soy sauce.
For extra richness, add a knob of butter to the carrot purée before blending.
Serve alongside quinoa, couscous, or lentils for a full Mediterranean-friendly meal.
❓ Frequently asked questions FAQ
Q: Can I grill the cauliflower instead of roasting?
Yes! Brush with oil and grill over medium-high heat for 4–5 minutes per side.
Q: How do I make it vegan?
It’s naturally vegan if you use olive oil instead of butter.
Q: Can I make the purée ahead?
Yes, store in the fridge for up to 3 days. Reheat gently before serving.
Nutrition information
Calories: ~240
Protein: 6g
Carbs: 24g
Fat: 13g
Fiber: 7g
Sodium: ~550mg