Tahini Miso Covered Cauliflower Steaks | Nutrition Stripped
Eat Well May. 8. 2018

Tahini Miso Covered Cauliflower Steaks

May. 8. 2018
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Founder of NS and Creator of The Method

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.



Including glucobrassicin, glucoraphanin, and gluconasturtiian. Cauliflower contains mostly glucobrassicin, which converts into isothiocyanate, which converts into indole-3-carbinol (a.k.a. I3C) which is a powerful anti-inflammatory compound (fancy process for saying it helps with chronic inflammatory disease, cardiovascular disease, and oxidative stress).

DIM (diindoleylmehtane):

Cauliflower and other cruciferous veggies are rich in a phytonutrient and plant indole found in most cruciferous vegetables, most notably studied with cancer prevention and anti-estrogenic properties for prostate, ovarian, cervical, and breast cancers.


Tahini, which is made from sesame seeds, is incredibly rich in calcium. Sesame seeds are great sources of magnesium, calcium, iron, zinc, molybdenum, and selenium! Copper has been shown to help relieve inflammatory diseases such as arthritis. Other minerals found in sesame seeds such as magnesium, calcium, and zinc have been shown to help with colon cancer, prevent migraine headaches, PMS, reduce bone loss and support general bone health, support respiratory and heart health and reduce cholesterol!


Fiber from the dates, coconut, and nuts and seeds all help keep our digestion working properly and running smoothly if you know what I mean. This includes everything from the act of consuming food, breaking down food, processing, and utilizing it for energy. A healthy digestion will also help your body absorb nutrients from food. (1)

The Recipe

Serves 4



1 head cauliflower

2 heaping tablespoons miso paste (Miso Master organic mellow white)

1 tablespoon hot water

1/4 cup tahini

1 tablespoon gluten-free soy sauce

1/2 inch ginger, minced

2 teaspoons minced garlic

Juice of 1/2 a lime

Pinch of sea salt

Black pepper

Optional garnishes: fresh chopped cilantro, fresh lime juice/wedges, black sesame seeds, red pepper flakes, nori sheet ribbons, and a drizzle of the extra Tahini Miso Sauce


Step 1

Preheat the oven to 400 degrees F. Prep a baking sheet with a rack inside, this is key to make sure the cauliflower steaks don’t get soggy if they were cooking directly on the baking sheet. (as pictured)

Step 2

Slice the cauliflower head into 3-4 large slices (these are the steaks) about 1 to 1 1/2 inches wide. Lightly drizzle each cauliflower steak with olive oil and place on the rack on top of the baking sheet.

In a large mixing bowl, using a whisk, combine all remaining ingredients to make the sauce. — this should yield a thick paste. Adjust seasonings to taste.

Step 3

Spoon the Tahini Miso sauce onto each cauliflower steak and bake for 35-30 minutes at 400 degrees F or until the cauliflower is tender and golden on top.

Step 4

Garnish with any of the optional garnishes, serve warm, and store any leftovers in a glass container. To reheat, put the cauliflower steaks in the oven for 10 minutes or until warm.


Making It?

If you make this recipe, I want to see it! Tag us on Instagram @nutritionstripped #nutritionstripped and submit your own photos in the comment section below.

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