Miso-Glazed Cauliflower Steaks with Tahini-Yogurt
This week's highlight is a vibrant, plant-forward masterpiece that balances savory umami with zesty freshness. These thick cauliflower steaks are roasted to perfection and topped with crunchy pomegranate and earthy tahini, making it a sophisticated yet simple centerpiece for your dinner table.
Ingredients
- Large cauliflower heads2 pcs
- White miso paste3 tbsp
- Olive oil2 tbsp
- Maple syrup1 tbsp
- Smoked paprika1 tsp
- Greek yogurt200 g
- Tahini2 tbsp
- Lemon juice1 pcs
- Pomegranate seeds50 g
- Fresh mint leaves1 handful
- Toasted pine nuts30 g
Instructions
Preheat your oven to 200°C. Slice the cauliflower into 2-inch thick 'steaks', ensuring the core remains intact to hold the slices together.
Whisk together the miso paste, olive oil, maple syrup, and smoked paprika. Brush the mixture generously over both sides of the cauliflower steaks.
Place steaks on a lined baking tray and roast for 20-25 minutes, flipping halfway through, until the edges are charred and the center is tender.
In a small bowl, combine the Greek yogurt, tahini, and lemon juice. Stir until smooth, adding a splash of water if needed to reach a drizzling consistency.
Spread the tahini-yogurt on a serving plate, place the steaks on top, and garnish with pomegranate seeds, fresh mint, and toasted pine nuts.
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