Cauliflower, Chicken, Miso

This dish uses Miso Paste as a replacement for butter or cream in the puree. The roasted garlic also adds length of flavour to the palate. These methods trick you into thinking you are eating a rich dish!

Serves 2


1 Chicken Breast [sliced into 2 portions]
1 Large Cauliflower
Coriander [small bunch]
1 1/2 TS White Miso Paste
Red Wine Vinegar
6 Garlic Cloves
Olive Oil


Remove the leaves from the cauliflower and reserve the smaller ones - leave the stalk intact as this will help to hold the cauliflower together. Slice 2 large 'steaks' from the centre of the cauliflower [about 2cm thick] Break up the remaining cauliflower into small florets ands chop any remaining stalk to similar size.

In a large roasting pan place the 2 'steaks' at one end of the pan and the broken up cauliflower, garlic cloves [in their skins] and the reserved leaves at the other end. Drizzle 1 tablespoon of oil over the season well with salt and pepper,

Roast for 1.5 hours at 200ºC, turning the steaks after about 45 minutes and giving the other veg a shake. Leave the steaks and stalks in the oven and turn down to 180ºC. Cook these for 20 more minutes

Once the small pieces of cauliflower and stalks are looking dark and roasted, remove with the garlic. Squeeze the squishy insides out of each clove and puree with the cauliflower and miso paste. Add a splash of vinegar and a little water if it is too thick. Reserve for serving.

In a pan grill the chicken with a little oil, salt and pepper and some finely sliced coriander stalks.

Serve the steak in the centre with a spoon of the puree, chicken sliced and crispy leaves over the top. Garnish with coriander leaves and finely sliced stalks. [see picture]


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