After the Miso Tasty event I was itching to get cooking with miso. I’ve been seeing cauliflower steak recipes all over the internet recently (Thanks, Pinterest) and I wanted to do my own twist on them.
Also weirdly enough when I was thinking up this recipe I text Becky to tell her and turns out she was also making a cauliflower based recipe! So expect more cauliflower goodness later on this week.
Serve with wild rice and steamed greens for a wholesome vegan dinner! My mum really wanted you to know that she thought this was my most delicious meal yet – Thanks mum.
- 1 cauliflower, outer leaves and central stalk cut away
- 3 sachets of Miso Tasty Spicy Aka Miso plus the sachets of umami and spring onion.
- 3 tbsp tomato paste
- 2 tbsp olive oil
- 2 tbsp date syrup
- 1 tbsp light soy sauce or liquid aminos
- 1 tsp brown rice vinegar
- 1-2 tbsp vegetable oil for frying
- Start by cutting up your cauliflower. After removing the stalk and outer leaves cut your cauliflower in half. Cut each half into fairly thick slices – otherwise they will fall apart. You might lose some cauliflower florets in the process but don’t worry! (I ended up with 3 steaks but you will have more if your cauliflower is bigger!)
- Mix all the marinade ingredients in a large shallow dish using a flat whisk. Mix until fully incorporated and then put the steaks in the dish. Using a spoon, spoon over some of the marinade and spread it over the tops of the steaks.
- Cover with cling film and put it in the fridge for at least 30 minutes to marinade.
- Heat up a griddle pan (or frying pan) to a medium high heat and add 1-2 tbsp vegetable oil. Heat the oil until it appears to shimmer in the pan.
- Add your steaks to the pan and fry for 8-10 minutes each side, flipping them over carefully. The marinade will splutter a bit so be careful not to burn yourself.
- The steaks are ready once each side is caramelised and golden.