Miso glazed Cauliflower steak with Cilantro, Mint and Chilli salsa verde

by James Bacon
Fresh herbs are the perfect way to elevate or balance richer dishes or ingredients. This recipe combines fresh coriander, mint, and chili with vinegar and lemon juice to create a zingy salsa verde that brings a sharp grassy flavor that cuts through the earthy richness of the umami Cauliflower steak perfectly.

Kitchen tools needed: Cole & Mason Clavering granite Pestle and Mortar, Grater, frying pan
Ingredients for Miso Cauliflower steak

  • 2 Cauliflowers
  • 4tbs white miso paste
  • 2tbs light soy sauce
  • 1tbs honey
  • 1tbs rice wine vinegar
  • 1tbs sake
  • 1/2tsp toasted sesame oil

Ingredients for the Cilantro, Mint, and Chili Salsa Verde

  • 90g of fresh Cilantro
  • 45g of fresh Mint
  • 1-2 Green chilis (depending how spicy you like it)
  • 50ml rice wine vinegar
  • 25g of fresh root ginger
  • 2 gloves of garlic
  • 150ml of vegetable oil
  • Juice of 1 lemon
  • Salt to taste (start with 1 tsp and add more if you like)
  • A good pinch of sugar

Roughly chop all the solid ingredients for the coriander Mint and chili salsa verde and place in the Clavering Pestle and Mortar (you can grate the ginger and garlic first, this will speed up the process) now pound and grind everything into a rough dry paste, then add the wet ingredients and work it together to form a smooth salsa. Tip into a bowl and refrigerate for at least 1/2 an hour.

  1. Preheat the oven to 200 degrees (180 fan). Mix all the ingredients for the miso glaze in a bowling set aside. Now it’s time to cut the cauliflower into steaks and there’s only one rule, cut through the center stem to keep the steak together. I like mine quite thick so I slice down the center, then 1 1/2 inches on either side to create 2 fat steaks, you can cut this center area in to 3 but they will be thinner. Store the outside florets that fall away for Cauliflower rice or a little cauliflower cheese or whatever you want.
  2. Heat some oil in a large frying pan to high heating then start browning the steaks on each side (be careful they can become fragile), once they’ve browned nicely you can slather the miso glazed on one side then flip and then the other side (I use a pastry brush so I can get the glaze into all the little gaps), place the pan in to the oven for 10 mins. Take out and flip the cauliflower steak and cook for a further 10 minutes until they’re dark and sticky.
  3. Serve in the center of the plate with a good spoon of salsa verde, more fresh herbs, and slices of green chili. You can also sprinkle some chopped ginger and lemon zest for more zing!
  • You can prepare the Salsa Verde salad a day before and set it aside in the fridge to intensify the flavors.
  • Prep time, cook time, difficulty (very easy, mid-range difficulty, professional) and serve size
  • Keep the method simple and on point, in just a few steps.
  • This is where you can personalize the dish with a little secret at the end which makes all the difference.





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