Miso Cauliflower with Tahini & Ginger Soba Noodles
/
Miso Cauliflower with Tahini & Ginger Soba Noodles
Recipe by Courtney Roulston
Ingredients
1 large coles whole cauliflower, outer leaves left on
2 tbsp Squeaky Gate extra virgin olive oil
1 x 270g packet japanese soba buckwheat noodles
1 large lebanese cucumber, seeded, sliced into half moons
miso glaze
2 tbsp white miso paste
1/3 cup mirin
1 tbsp maple syrup
1 tsp sesame oil
ginger tahini dressing
3 tbsp tahini paste
1 tbsp raw ginger, peeled, grated
2 tbsp rice wine vinegar
1 tsp soy
1 tbsp maple syrup
garnish
1 tsp togarashi
¼ cup chives, finely sliced
Method
Pre heat the oven to 190 degrees C. Cut the base of the cauliflower so it will sit flat. Cut a cross into the base of the stem with a paring knife. Bring a pot of salted water up to a simmer and place the cauliflower in upside down. Simmer for 5 minutes.
Remove the cauliflower from the pot and allow excess water to drain off. Place onto a lined baking pan or tray and drizzle with oil and season with a little salt. Cover tightly with foil and bake for 35 minutes.
Boil the soba noodles in the same pot for 3-4 minutes, or until al dente. Place the noodles into a bowl of iced water to wash off any excess starch. Drain and set aside.
Whisk all the miso glaze ingredients in a bowl until smooth. Remove the cauliflower from the oven and take off the foil. Spoon over the miso glaze and place back into the oven uncovered for a further 15-20 minutes, or until the glaze is bubbling and golden.
Whisk the tahini dressing ingredients in a bowl until smooth and creamy, adding a little water if the mixture needs loosening.
Toss the noodles with half the tahini dressing and place into a serving platter with the cucumber. Remove the cauliflower from the oven and place onto the centre of the noodles. Drizzle with the remaining tahini dressing and garnish with furikake and chives.
