Miso-Glazed Cauliflower Steaks with Pomegranate Mint Chimichurri
Celebrate Week 32 with a vibrant fusion dish that combines deep Japanese umami with a refreshing Middle Eastern twist. This recipe elevates the humble cauliflower into a sophisticated 'steak' centerpiece, perfect for those seeking an exciting, flavor-packed dinner that stands out from the ordinary.
Ingredients
- Large cauliflower heads2 stk
- White miso paste3 tbsp
- Honey or maple syrup2 tbsp
- Soy sauce1 tbsp
- Toasted sesame oil1 tbsp
- Pomegranate seeds100 g
- Fresh mint leaves1 cup
- Fresh flat-leaf parsley1 cup
- Garlic cloves, minced2 stk
- Red chili, finely chopped1 stk
- Extra virgin olive oil4 tbsp
- Lemon juice2 tbsp
Instructions
Preheat your oven to 200°C (390°F). Remove the outer leaves from the cauliflower. Cut each head into two thick 'steaks' from the center, ensuring the core remains intact to hold them together.
In a small bowl, whisk together the miso paste, honey, soy sauce, and sesame oil until you have a smooth, thick glaze.
Place the cauliflower steaks on a lined baking tray. Brush both sides generously with the miso glaze. Roast for 20-25 minutes, turning halfway through, until the edges are charred and the center is tender.
While the cauliflower roasts, finely chop the mint and parsley. Mix them in a bowl with the minced garlic, chili, olive oil, lemon juice, and pomegranate seeds. Season with a pinch of salt.
Place each roasted steak on a plate and spoon over a generous amount of the pomegranate mint chimichurri. Serve immediately while warm.
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