Sesame Cauliflower Steaks with Miso Ranch

Vegetarian cuisine comes in many forms, like a lentil curry, a pesto grilled cheese, or seared mushrooms on a bed of rosemary polenta. It can be comfort food or elevated, and this beautiful cauliflower steak definitely reaches the latter. Pair it with savory miso ranch to kick it up to date-night-level cooking. It's still basically a salad, vegetables + ranch, right?

There are many different ways to prepare cauliflower 'steak', with this style being a battered and fried style. I like this way because it's just as good to cook up the smaller pieces of cauliflower that will inadvertently fall away from the stem while slicing your 'steaks'. Less waste and more delicious dippable bites.

It’s interesting to ponder why vegan/vegetarian food uses non-vegetarian buzzwords like ‘milk’, ‘sausage’, or ‘steak’. I believe it has something to do with getting non-vegetarians interested in the option since it's compared to something they are familiar with. There have been a lot of lawsuits going around for mislabelling so it will be interesting to see how food culture will shift around these alternative products.

The miso ranch is an interesting spin on a classic salad dressing and acts as a backdrop for the rest of the elements. Greek yogurt, mayo, and white miso make the base of the dressing, with vegan optional versions readily available. It's important to stir with a fork or spatula until smooth and no miso lumps remain.

Finish the dressing with some tart buttermilk and aromatics including minced scallions, fresh parsley, fresh dill, fresh garlic, Dijon mustard, rice vinegar, and cayenne pepper. Adjust the seasonings and herbs to your liking but the recipe is a great starting point. The recipe makes more than you'll need for the cauliflower ‘steaks’, so feel free to use it on salads, crudité boards, or for dipping gochujang chicken wings!

Once the dressing is made, the focus is the cauliflower. It's best to use two small cauliflower heads so there's more stem to keep everything in one piece, but don't sweat it if you can only find one big head. The technique is to slice down from the top to the stem to create ½-inch thick slabs or 'steaks'.

Using a 7” Nakiri or even a 10” Gyuto is an incredible way to get all the way through the cauliflower in one swipe! As we mentioned earlier, there will more than likely be a few extra pieces of cauliflower that break away from the ‘steaks’, especially in the edge pieces that aren't connected to any stem. Save these as they can still be used! Once the ‘steaks’ are cut,

set aside and make way for the batter.

In a bowl, you’ll combine dry ingredients including rice flour, tapioca flour, black sesame seeds, white sesame seeds, kosher salt, MSG, ground turmeric, and cayenne pepper. MSG is an optional ingredient but kicks up the umami flavor of the dish. Whisk in lemon juice and water and mix until a thin pancake batter. There’s no gluten in the flour, so it can’t be overmixed!

You’ll want to dip your sliced ‘steaks’ into the prepared batter and let marinate for a few minutes to allow the seasoning to completely coat the vegetable. Meanwhile, Heat a large cast-iron skillet or nonstick skillet over medium-high heat. Add vegetable oil or avocado oil to a depth of ½-inch, and heat until 350-375F degrees. Test the oil by adding a bit of batter, it should sizzle and expand slightly.

Using tongs, gently place the ‘steaks’ one at a time into the hot oil. Don’t overcrowd the pan and they shouldn’t touch. Cook until golden brown on both sides, and the cauliflower stem is tender when pierced with a fork or paring knife. Repeat with the remaining cauliflower and smaller pieces.

The fun part comes now: the plat up. Place a swipe or a large dollop of miso ranch at the base of the plate. Top with a hot cauliflower ‘steak’, followed by some edamame, thinly sliced radishes, and chopped cilantro or micro cilantro. Enjoy immediately!

Sesame Cauliflower Steaks with Miso Ranch

These showstopper cauliflower ‘steaks’ are crisp, savory, and sure to satisfy! Coated in crunchy gluten-free sesame batter and served with herbaceous miso dressing, edamame, and bright cilantro. Vegan-optional, so everyone can dig in the goodness!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 40 minutes

Cook Time: 20 minutes

Servings: 3-4 (~2 cups miso ranch)

Ingredients:

Miso Ranch:

• ½ cup whole-milk Greek yogurt (or vegan yogurt)

• ¼ cup mayonnaise (or vegan mayonnaise)

• 3 tablespoons white miso

• ½ cup buttermilk (or vegan milk with a splash of white vinegar)

• 2 tablespoons finely chopped scallions

• 2 tablespoons finely chopped parsley

• 2 tablespoons finely chopped dill

• 1 garlic clove, minced

• 2 teaspoons dijon mustard

• 1 tablespoon rice vinegar

• 1 pinch cayenne pepper

• Kosher salt, or to taste

• Freshly ground black pepper, to taste

Cauliflower ‘Steaks’:

• 1-⅓ cup rice flour

• ⅔ cup tapioca flour

• 2 tablespoons black sesame seeds

• 1 tablespoon white sesame seeds

• 1 tablespoon kosher salt, plus more, as necessary

• 1 tablespoon MSG (optional, substitute with kosher salt, if unavailable)

• ½ teaspoon ground turmeric (for color)

• ¼ teaspoon cayenne pepper

• ⅓ cup fresh squeezed lemon juice (~2 large lemons)

• 1 cup water, plus more, as necessary

• 2 small heads of cauliflower or 1 large head (1 pound total), leaves removed

• Vegetable oil or avocado oil, for frying

• 4 tablespoons shelled edamame, for serving

• 2 tablespoons chopped cilantro or micro-cilantro, for garnish

• Watermelon or red radishes, sliced, for garnish

Instructions:

1. MISO RANCH. In a medium bowl, combine the greek yogurt, mayo, and white miso in a bowl. Stir with a fork or spatula until smooth and no lumps of miso remain. Add the buttermilk and stir again. Add the scallions, parsley, dill, minced garlic, Dijon mustard, rice vinegar, and cayenne pepper. Mix together and adjust seasonings with salt and pepper, as needed. Place in a container and chill.

2. CAULIFLOWER. Using your 7” Nakiri Vegetable Cleaver, cut the cauliflower head from top to core into ½-inch-thick slices to create ‘steaks’. There will be a few pieces of cauliflower that fall away from the big pieces, which can still be cooked.

3. BATTER. In a large bowl or pie dish, whisk together the rice flour, tapioca flour, black sesame seeds, white sesame seeds, kosher salt, MSG (optional, substitute with kosher salt), ground turmeric, and cayenne pepper. Whisk in lemon juice, then gradually add in the water and mix until the consistency of thin pancake batter. Add more water, 1 tablespoon at a time, if necessary. There is no gluten in either flour, so don’t worry about overmixing.

4. MARINATE. Working with 2 ‘steaks’ at a time, carefully dip into the batter, turn to coat and allow to marinate for at least 3 minutes. Line a baking sheet with a wire rack or paper towels, and set aside.

5. PREHEAT. Meanwhile, Heat a large cast-iron skillet or nonstick skillet over medium-high heat. Add vegetable oil or avocado oil to a depth of ½-inch, and heat until 350-375F degrees. Test the oil by adding a bit of batter, it should sizzle and expand slightly.

6. COOK. Using tongs, gently place the ‘steaks’ one at a time into the hot oil. Don’t overcrowd the pan and the ‘steaks’ shouldn’t touch. Add more cauliflower to marinate in the batter.

7. FINISH. Cook until golden brown on the bottom, about 5-6 minutes. Use tongs or a metal fish spatula to flip the ‘steaks’ and continue cooking until golden-brown and the core is tender when pierced with a knife, 3-5 minutes more. Transfer steaks to the prepared baking sheet, and allow to drain. Repeat with the remaining ‘steaks’ and any smaller pieces of cauliflower.

8. SERVE. To serve, place a swipe or a large dollop of miso ranch at the base of the plate. Top with a hot cauliflower ‘steak’, followed by ~1 tablespoon edamame, some thinly sliced radishes, and chopped cilantro or micro cilantro. Enjoy immediately!

Chef’s Notes:

• If not serving immediately, reheat in an oven or air fryer at 400F degrees until hot and crispy, about 3 to 6 minutes.

• There will be leftover miso ranch, try it with other salads or vegetable crudites.

• Substitute the miso ranch for marinara, top with shredded mozzarella, and broil for an incredible cauliflower parmesan.

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