Cauliflower and broccoli with nut sauce
6 servings
30 minutes
Vladimir Chistyakov, chef of Buro TSUM, shared the recipe with us.
Calories1440.8kcal
Proteins18.8grams
Fats132.1grams
Carbohydrates44grams
Cauliflower
400
g
Broccoli
400
g
Olive oil
40
ml
Miso paste
120
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
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.
- 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.
- 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.
- 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).
- Cauliflower: 400 g
- Broccoli: 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.
- Cauliflower: 400 g
- Broccoli: 400 g
- Furikake seasoning: 12 g
