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.
In short
Miso-Glazed Cauliflower Steaks with Tahini-Yogurt takes about 40 minutes (15 min prep, 25 min cooking), serves 4 and needs 11 ingredients.
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
- 1
Preheat your oven to 200°C. Slice the cauliflower into 2-inch thick 'steaks', ensuring the core remains intact to hold the slices together.
- 2
Whisk together the miso paste, olive oil, maple syrup, and smoked paprika. Brush the mixture generously over both sides of the cauliflower steaks.
- 3
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.
- 4
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.
- 5
Spread the tahini-yogurt on a serving plate, place the steaks on top, and garnish with pomegranate seeds, fresh mint, and toasted pine nuts.
Questions and answers
How long does Miso-Glazed Cauliflower Steaks with Tahini-Yogurt take?
About 40 minutes in total: 15 minutes prep and 25 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 11 ingredients: Large cauliflower heads, White miso paste, Olive oil, Maple syrup, Smoked paprika, Greek yogurt …. With Veloop you can add them all to your shopping list.
