Cauliflower and broccoli with nut sauce

6 servings

30 minutes

Vladimir Chistyakov, chef of Buro TSUM, shared the recipe with us.

Energy value per serving

• Calories: 1440.8
• Proteins: 18.8g
• Fats: 132.1g
• Carbohydrates: 44g

Ingredients

• Cauliflower: 400 g
• Broccoli cabbage: 400 g
• Olive oil: 40 ml
• Miso paste: 120 g
• Furikake seasoning: 12 g
• White sesame seeds: 150 g
• Sake: 30 ml
• Mirin: 120 ml
• Cane sugar: 15 g
• Soy sauce: 60 ml
• Rice vinegar: 80 ml
• Sesame oil: 60 ml
• Roasted almonds: 190 g
• Ginger root: 40 g
• Garlic: 10 g
• Vegetable broth: 150 ml
• Sweet paprika: 10 g
• Vegetable oil: 400 ml
• Sugar: 30 g
• Butter: 120 g

Cooking steps

1. Prepare nut sauce. Blend sake, mirin, cane sugar, soy sauce, rice vinegar (30 ml), and sesame oil until emulsified. Add toasted white sesame to the emulsion and let it steep for a day.

   Required ingredients:

   • Sake: 30 ml
   • Mirin: 120 ml
   • Cane sugar: 15 g
   • Soy sauce: 60 ml
   • Rice vinegar: 80 ml
   • Sesame oil: 60 ml
   • White sesame seeds: 150 g

2. Prepare almond mole. Blend all ingredients (almonds, ginger, garlic, vinegar, broth, sugar, paprika, vegetable oil) until smooth.

   Required ingredients:

   • Roasted almonds: 190 g
   • Ginger root: 40 g
   • Garlic: 10 g
   • Rice vinegar: 80 ml
   • Vegetable broth: 150 ml
   • Sugar: 30 g
   • Sweet paprika: 10 g
   • Vegetable oil: 400 ml

3. Mix miso paste and butter in a 1:1 ratio using a mixer.

   Required ingredients:

   • Miso paste: 120 g
   • Butter: 120 g

4. Brush broccoli and cauliflower with miso butter and grill for at least 5 minutes until desired tenderness (maximum 10 minutes).

   Required ingredients:

   • Cauliflower: 400 g
   • Broccoli cabbage: 400 g
   • Miso paste: 120 g
   • Butter: 120 g

5. Place almond milk on a plate, then add broccoli and cauliflower. Top with nut sauce and furikake seasoning.

   Required ingredients:

   • Cauliflower: 400 g
   • Broccoli cabbage: 400 g
   • Furikake seasoning: 12 g