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Charred Cabbage, Cauliflower, Miso Purée, Hazelnut Crumb

This easy recipe makes for a tasty vegetable side dish that is delicious served as part of a spread, or as an easy vegan meal served alongside flatbreads.
Prep Time38 minutes
Cook Time14 minutes
Total Time52 minutes
Course: Main Course, Side Dish
Servings: 4 portions

Ingredients

  • 2 hispi cabbage cut in half
  • 500 g cauliflower
  • Sunflower oil
  • 25 g dairy or plant butter
  • 25 g organic unpasteurised red miso
  • 1 clove garlic minced

Hazelnut Crumb

  • 20 g hazelnuts
  • 1 tbsp each black & white sesame seeds
  • ¼ tsp malden salt
  • 1 tbls maple syrup

Instructions

  • Heat the oven to 190C/fan.
  • Begin with the cauliflower: cut into even sized florets. Heat a heavy based frying pan to medium-high with sunflower oil and add the florets, cut side down. Sear for several minutes until the florets begin to colour, turn. Sear for a few more minutes. Add 2-3 tablespoons of water and then pop in the oven. (If your pan isn’t ovenproof just place on a hot baking tray. Bake for 12-15 minutes or until really soft. Remove from the oven and place back on the hob (and bake into the used frying pan). Add the garlic, miso, butter and cook on medium low for a minute or 2. Now add 90mls water. Bring to a simmer and stir. Remove from the heat and place in a blender to blitz until smooth, you may need to add a little more water if it’s too stiff to blend. Check the seasoning, it shouldn’t need much as the miso is salty. Place in a saucepan and set to one side until needed.
  • Heat a frying pan over a medium heat and add 2 tbsp oil. Season the cabbage well and put in the pan, cut-side down. Put a small baking tray or plate on top to weigh it down and ensure the whole cut surface is in contact with the pan. Cook for 2-3 minutes until charred. Remove from the pan and carefully cut in half lengthways if you’re serving it as a side dish. Put the two halves back into the pan on the non-charred side and cook for another 2-3 minutes until charred.
  • Put on a baking tray and bake in the oven for 6-8 minutes until a sharp knife pierces the core easily.
  • In the meantime make the hazelnut crumb. Roughly chop the hazelnuts, place ind a small bowl and the salt, sesames seeds and maple syrup. Stir and place on a small baking tray. Bake in the oven for 5-8 minutes or until golden. Cool.
  • To serve, reheat the puree. Spoon the puree onto the plates, add the cabbage and sprinkle with the hazelnut crumb and a drizzle of oil.