Tahini & Miso Cauliflower Steaks & A Cookbook Giveaway

5 from 4 votes

Gorgeous cauliflower steaks with an incredible miso, rice wine vinegar, and tahini dressing - simple and absolutely delicious.

Course Lunch, Main Course

Cuisine Plant-based

Diet Vegan, Vegetarian

Keyword Cauliflower, Cauliflower steak, Miso, Tahini

Prep Time 10

Cook Time 25

Author Niki Webster

1 large cauliflower head sliced into steaks (inner leaves separated and outer leaves discarded)
1 tablespoon rapeseed or olive oil plus extra
1 garlic clove crushed
1 tablespoon white miso paste
1 tablespoon tahini paste
2 teaspoons rice wine vinegar
1 teaspoon black or white sesame seeds
A handful of fresh mint leaves roughly chopped
Salt and pepper

Preheat the oven to 200°C/gas Mark 6.
Place the cauliflower and leaves, spaced apart, on a roasting tray (you may need two).
In a bowl, mix the oil, garlic, miso paste, tahini paste, rice vinegar and some seasoning, then use a pastry brush to generously coat the cauliflower until evenly covered.
Drizzle generously with some extra oil.
Roast for 20 minutes, or until the cauliflower is tender, golden and the leaves are crisp.
Remove from the oven and allow to cool slightly.
Before serving, sprinkle over.

4 servings