This recipe as a whole is delicious, but you gotta check out this Tahini Miso sauce.
The next time you’re making dinner for friends or hosting a cocktail party, add these Tahini Miso Covered Cauliflower Steaks to the menu! You can enjoy this recipe as an entree with a side of protein, greens, and maybe some grains/carbohydrates or as a side dish — regardless of how you enjoy it, the star of the show is really the tahini miso sauce.
I’m constantly aware and open for recipe inspiration to strike at any moment and this recipe was no exception. I had a delicious appetizer while out meeting up with some girlfriends, we wanted to order something to nibble on with our rosé and this was it. It was potato wedges with a tangy yet earthy miso paste to dip them in — it had a punch of umami so I knew the hidden ingredient must’ve been miso!
What Is Miso?
Let’s talk about this fermented kinda funky umami paste made from soybeans and mold called koji (Aspergillus oryzae from soybeans, barley or rice) — sounds good right? Miso is traditionally used in Japenese cooking and used for its health benefits and delicious umami taste.
But wait, there’s nutrients and things that make you feel good in this funky paste! Miso contains probiotics, phosphorus, manganese, copper, vitamin K, and a variety of B vitamins.
Miso can be fermented for weeks and sometimes years depending on the brand and type, which lends itself to containing bacteria, probiotics. We know probiotics (good bacteria) are so important for creating a healthy microbiome and digestive function.
The great thing about miso is you can use it in so many ways from adding it to a simple salad dressing, a broth to make you feel good, a paste for roasting vegetables with, marinade, hummus, and the list go on. I love adding miso to dressings and sauces because it creates this creamy texture without doing anything laborious to achieve it.
One thing to keep in mind when you’re purchasing miso is the color, in a nutshell, the darker the color miso the bolder the flavor which is great for hearty soups and stews. This is due to the time it’s been fermenting versus the lighter colored misos which are slightly sweet and perfect for dressings, sauces, and even desserts…if you want to get wild.