Charred, steamed, raw, cut into steaks or florets or caramelized for a crave-able crunch, cauliflower has been enjoying a resurgence over the last couple years. I couldn’t resist taking a head of cauliflower, steaming it until tender, adding a miso, Asian inspired marinade and finishing it in the Forno Bravo oven.
1 head cauliflower, medium
1 cup pineapple juice, reduce by half
1 tablespoon miso paste
2 tablespoons rice wine vinegar
1 clove garlic, minced
1 tablespoon, ginger minced
1 teaspoon sesame oil
.25 cup vegetable oil
Trim a medium sized head of cauliflower and place in a steamer. Cook for approximately 15 minutes until the cauliflower is tender. Remove from the steam and place the cauliflower in a bowl of ice water to “shock” the vegetable to stop the cooking process. Once the cauliflower has cooled, remove from the water, set on a wire rack and let drain.
In a small pot over medium high heat, add pineapple juice and bring to a simmer. Add garlic and ginger and reduce mixture by half. In a separate mixing bowl, add miso paste, vinegar, sesame oil and vegetable oil. Once pineapple mixture is reduced by half, whisk the pineapple juice into the miso vinegar mixture until the ingredients are incorporated.
Place the steamed cool head of cauliflower in the mixing bowl with marinade and rotate and gently toss throughout the liquid. Use a spoon to ensure the mixture is distributed through out the center cavity of the cauliflower.
Place cauliflower in a cast iron skillet or roasting pan and place in the oven. Cook cauliflower until the outside of the cauliflower begins to caramelize and turn golden in color. Remove from oven and serve whole. Hope you enjoy.
Until next week, feast well.