Ginger. Miso. Cauliflower. I don’t know quite what it is about this combination, but I absolutely love it. I have it in various forms, from baked cauliflower bites or miso soba soups to these amazing cauliflower steaks. I could probably eat a whole head of cauliflower if it was slathered in ginger and miso – but that would be rather greedy (*pretends that I’ve never done it*).
These cauliflower steaks are tender and packed with that wonderful umami flavour from the miso paste, with a lively kick from the fresh ginger. Cauliflower steaks have been an internet sensation for a while now, and rightly so. They’re a great vegan/vegetarian option that are quick to make, healthy and let you slather them in all sorts of lovely sauces – from barbecue to chipotle.
- 1 head of cauliflower
- 3 tablespoons brown miso paste
- 1 teaspoon grated fresh ginger
- Heat a griddle pan or electric grill machine.
- Mix the miso paste and ginger in a small bowl and set aside.
- Slice the head of cauliflower into ½ inch thick steaks.
- If using a Tefal optigrill or alternative electric grill, place the cauliflower steaks onto the grill and cook for a few minutes until tender. Brush one side with the ginger miso paste and cook for a minute or so more until the sauce begins to caramelize.
- If using a griddle pan, heat the pan until hot. Place the cauliflower steaks onto the griddle and cook until that side is slightly charred. Turn the cauliflower steaks over when the first side is done and cook the other side until nearly cooked and the steaks are tender.
- Brush one side of the cauliflower steaks with the ginger miso paste and cook with the miso side touching the griddles for a minute or so more until the miso begins to caramelize.
Tefal kindly sent me an OptiGrill to review. This is a fantastic gadget that is a healthy way to quickly cook meats, fish and vegetables. Meat eaters can simply press the type of meat they’re cooking and then take it out when the dial flashes and beeps to let you know that it is rare, medium etc… This intelligent machine automatically measures the thickness of the food put into it and adjusts the cooking time accordingly, via six programmes. Clever. It works well for vegetables as well, from grilled peppers or asparagus, to grilled sweet potato slices or squash.
I like that you don’t need to use any oil, so the OptiGrill quickly cooks without extra fats. The machine is also rather sleek looking with brushed stainless steel finish and feels very robust. Instead of squeezing the food, like similar electric grills, this one rests on the food instead of clamping it, so the food is cooked and not squished. Another great point about this grill is that you let it cool then pop out the grills to wash them and they can go into the dishwasher.
The Tefal OptiGrillsells for £129.
Disclosure: Tefal sent me an OptiGrill to review, but did not pay me and all opinions are my own.