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Miso-Glazed Cauliflower Steaks with...Miso-Glazed Cauliflower Steaks with Truffled Pea Velouté and Hazelnut Gremolata

Name: Miso-Glazed Cauliflower Steaks with Truffled Pea Velouté and Hazelnut Gremolata
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Ingredients: 1 large head of cauliflower, sliced into 1-inch thick steaks; 2 tablespoons white miso paste; 1 tablespoon organic maple syrup; 1 teaspoon rice vinegar; 2 cups frozen sweet peas, thawed; 1/2 cup high-quality vegetable stock; 1/4 cup fresh mint leaves; 1 teaspoon white truffle oil; 1/4 cup blanched hazelnuts, toasted and crushed; 2 tablespoons finely chopped flat-leaf parsley; 1 teaspoon fresh lemon zest; 3 tablespoons extra virgin olive oil, divided

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Cuisine

Modern Vegan Fusion

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Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

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Difficulty

Medium

A sophisticated plant-based entrée featuring caramelized cauliflower, a vibrant mint-infused pea purée, and a crunchy, aromatic hazelnut topping.

Modern Vegan FusionMedium

Ingredients

•1 large head of cauliflower, sliced into 1-inch thick steaks

•2 tablespoons white miso paste

•1 tablespoon organic maple syrup

•1 teaspoon rice vinegar

•2 cups frozen sweet peas, thawed

•1/2 cup high-quality vegetable stock

•1/4 cup fresh mint leaves

•1 teaspoon white truffle oil

•1/4 cup blanched hazelnuts, toasted and crushed

•2 tablespoons finely chopped flat-leaf parsley

•1 teaspoon fresh lemon zest

•3 tablespoons extra virgin olive oil, divided

Cooking Instructions

01
Preheat your oven to 400°F (200°C). Whisk together miso paste, maple syrup, rice vinegar, and 1 tablespoon of olive oil to create a smooth glaze.
02
Brush the cauliflower steaks generously with the miso glaze on both sides. Place on a parchment-lined baking sheet and roast for 25-30 minutes, turning halfway through, until tender and deeply caramelized.
03
While cauliflower roasts, bring vegetable stock to a simmer. Add the peas and cook for 3 minutes. Transfer the peas, stock, and mint to a high-speed blender.
04
Blend until ultra-smooth. Stream in the truffle oil and remaining olive oil while blending. Season with sea salt to taste and pass through a fine-mesh sieve for a silky texture.
05
Prepare the gremolata by tossing the crushed hazelnuts, chopped parsley, and lemon zest in a small bowl.
06
To plate, spoon a generous pool of the pea velouté onto the center of each dish. Place a cauliflower steak on top and garnish with a flourish of the hazelnut gremolata.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023