Cauliflower steak has become an increasingly popular alternative to meat-based meals for vegetarians and those who are simply looking to incorporate more plant-based meals into their diets. However, cauliflower steak is a versatile dish that can be enjoyed by anyone, regardless of their dietary preferences. This recipe is a great example of how cauliflower steak can be elevated with a flavorful and nutritious twist without relying on meat substitutes or vegetarian ingredients. The miso sauce and the nori-almond-crunch add a savory umami flavor, while the kale cream provides a creamy and tangy finish. Together, they create a delicious and satisfying meal that’s perfect for any occasion.
We managed to combine a bunch of our favorite ingredients in this dish, so it’s safe to say this one is an absolute winner for us.
Nori:
Nori has a unique umami flavor that adds depth and complexity to dishes. Umami is one of the five basic tastes, and it is often described as a savory or meaty flavor. Nori’s umami taste comes from its glutamic acid content, which is a natural flavor enhancer.
Cauliflower:
Cauliflower is a versatile ingredient that can be used in a variety of dishes. It can be roasted, grilled, boiled, mashed, or even used as a pizza crust or rice substitute. Its mild flavor and firm texture make it a great ingredient for many recipes. Cauliflower is also a pretty nutrient-dense vegetable that is rich in vitamins, minerals, and fiber.
Smokey Almonds:
Smoked almonds have a unique, smoky flavor that sets them apart from other types of nuts. The smoking process adds a rich, savory flavor that is hard to replicate with other ingredients.
You’ll need the following ingredients to make miso-glazed cauliflower steaks with ale cream and nori crunch:
Kale Cream:
- 500 g kale, washed and roughly chopped
- 1 tbsp neutral oil
- 1 garlic clove, sliced thin
- 50 ml white wine
- 200 ml cream
- 200 g baby spinach
- 2 tbsp butter
- zest of 1 lemon
Pan-Fried Cauliflower Steaks:
- 1 Cauliflower, cut into 2-3 cm thick slices
- 2 tbsp neutral oil
- 2 tbsp miso paste
- 1 tbsp maple syrup
- 1.5 tbsp cider vinegar (or really any vinegar)
- 1 tsp whole-grain mustard
- 1 tsp chili flakes
- 1 cup warm water
Nori-Almond-Crunch:
- 1 nori leaf
- handful smoked almonds
Here’s how to make miso-glazed cauliflower steaks with ale cream and nori crunch:
Make The Kale Cream:
Heat the oil in a pot over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
Then add the chopped kale and white wine to the pan and cook for 5-7 minutes until the kale is wilted and tender.
Add the cream to the pot and stir to combine. Cook for an additional 3-5 minutes until the cream has thickened.
Remove the pot from the heat and transfer the mixture to a blender. Add the butter, baby spinach, and lemon zest and blend until smooth.
Make The Cauliflower Steaks:
Heat the oil in a large pan over medium-high heat.
Place the cauliflower steaks in the pan and cook for 5-8 minutes on each side until golden brown and tender.
In a small bowl, whisk together the miso paste, maple syrup, cider vinegar, whole grain mustard, chili flakes, and warm water until well combined.
Pour the miso mixture over the cauliflower steaks and cook for an additional 5 minutes on each side until the sauce is caramelized and sticky.
Make The Nori-Almond-Crunch:
Crumble the nori leaf into small pieces and mix with the smoked almonds and chop finely.
Assemble:
Add a generous amount of kale cream to a plate. Place the cauliflower steak on top of the cream and add some of the miso glaze. Top with the noria crunch and dig in.
Pan-Fried Cauliflower Steak
Ingredients
Kale Cream:
- 500 g kale washed and roughly chopped
- 1 tbsp neutral oil
- 1 garlic clove sliced thin
- 50 ml white wine
- 200 ml cream
- 200 g baby spinach
- 2 tbsp butter
- zest of 1 lemon
Pan-Fried Cauliflower Steaks:
- 1 Cauliflower cut into 2-3 cm thick slices
- 2 tbsp neutral oil
- 2 tbsp miso paste
- 1 tbsp maple sirup
- 1.5 tbsp cider vinegar or really any vinegar
- 1 tsp whole grain mustard
- 1 tsp chili flakes
- 1 cup warm water
Nori-Almond-Crunch:
- 1 nori leaf
- handful smoked almonds
Instructions
Make The Kale Cream:
- Heat the oil in a pot over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
- Add the chopped kale and white wine to the pan and cook for 5-7 minutes until the kale is wilted and tender.
- Add the cream to the pot and stir to combine. Cook for an additional 3-5 minutes until the cream has thickened.
- Remove the pot from the heat and transfer the mixture to a blender. Add the butter, baby spinach, and lemon zest and blend until smooth.
Make The Cauliflower Steaks:
- Heat the oil in a large pan over medium-high heat.
- Place the cauliflower steaks in the pan and cook for 5-8 minutes on each side until golden brown and tender.
- In a small bowl, whisk together the miso paste, maple syrup, cider vinegar, whole grain mustard, chili flakes, and warm water until well combined.
- Pour the miso mixture over the cauliflower steaks and cook for an additional 5 minutes on each side until the sauce is caramelized and sticky.
Make The Nori-Almond-Crunch:
- Crumble the nori leaf into small pieces and mix with the smoked almonds and chop finely.
Assemble:
- Add a generous amount of kale cream to a plate. Place the cauliflower steak on top of the cream and add some of the miso glaze. Top with the noria crunch and dig in.
