Cauliflower Steak | Miso Cashew Cream & Pomegranate Gremolata
(0)
Under an hour
FX's The Bear
Inspiriert von FX's „The Bear": Moderne, gemüselastige New-American-Cuisine mit Fokus auf intensive Röstaromen. Ein dickes Blumenkohl-Steak auf seidenweicher Miso-Cashew-Creme, gekrönt von einer leuchtenden Granatapfel-Gremolata mit Orange und Chili. Vegan, kraftvoll, unvergesslich.
Ingredients
Preparation method
Miso Cashew Cream
Drain and rinse the soaked cashew nuts. Place them in a high-performance blender along with the miso paste, maple syrup, and about 80–100 ml of fresh water. Blend into an absolutely silky-smooth, thick cream. Add a little more water if needed. Season to taste with salt and set aside.
Cauliflower Steak
Preheat the oven to 200°C (top/bottom heat). Place the cauliflower upright on a cutting board and cut two approx. 3 cm thick steaks from the center. Brush the cut surfaces with olive oil and season with salt and smoked paprika powder.
Heat an ovenproof pan on the highest setting. Sear the cauliflower steaks on both sides for 2–3 minutes each until they have distinct roasted aromas and a golden-brown crust.
Chef's tip
The cashews must be soaked for at least 4 hours (preferably overnight) so that the cream becomes truly silky-smooth. Without soaking, it will remain grainy.
The outer cauliflower florets left over from cutting the steaks can easily be used to make cauliflower rice or a soup – zero waste!
Masterpiece
