Cauliflower with Miso Sauce and Caramelized Leeks
4 servings
50 minutes
Chefs' interest in cauliflower has not waned for about five years now - everyone has long since woken up and seen it as a source of vitamin and protein power. And when it seems that everything has already been done - cabbage steak and crème brulee - you suddenly stumble upon something new and interesting. The cabbage recipe from Blush does not pretend to be restaurant-quality, but in combination with a creamy miso sauce, the cauliflower florets, fried until blackened and at the same time crispy, surprise with their freshness and soft, salty, nutty and at the same time smoky aftertaste, which you would never expect to find in a vegetable that is rather pale in itself. Vlad Suchkov, chef of the Blush gastrobar, shared the recipe with us.
1
Prepare miso sauce. Mix miso paste, mirin, rice vinegar, sugar, and salt.
- Miso paste: 40 g
- Mirin: 50 ml
- Rice vinegar: 50 ml
- Sugar: 5 g
- Salt: 1 g
2
Blend them with a blender.
3
Continue whisking and slowly add vegetable oil. Bring the sauce to a smooth consistency.
- Vegetable oil: 250 ml
4
Prepare caramelized leek. Cut the leek (only the white part) into thin rings.
- Leek: 1 piece
5
Fry on low heat in butter until soft.
- Butter: 50 g
6
Add sugar and continue cooking the onion, stirring, until it takes on a caramel color and corresponding aroma.
- Sugar: 5 g
7
Prepare the cauliflower. Break the cabbage into large florets.
- Cauliflower: 800 g
8
Blanch them in salted boiling water for just under 1 minute.
- Salt: 1 g
9
Remove the cabbage and dry it.
10
Sprinkle the cabbage with vegetable oil and grill until nice dark char marks appear.
- Vegetable oil: 250 ml
11
On the plate, place the cauliflower, next to it add caramelized leeks and a large spoon of miso sauce.