Cauliflower Steaks | Serves 4

Admittedly, cauliflower is an acquired taste for many. So getting creative is a must. This dish is a spin on my Roasted Cabbage Steaks with Garlic Aioli and it’s definitely a hit amongst family and friends! Feel free to use whichever color cauliflower you fancy. And don’t forget that this cruciferous is rich in nutrients, especially the anti-cancer sort!

INGREDIENTS
1 1/2 quarts water
1 strip kombu seaweed
1/2 cup bonito flakes, packed
6 tablespoons mellow white miso
1 large carrot, julienned
1 medium yellow onion, thinly sliced
1 block firm tofu, pressed then cut into 1/2" cubes
1/4 cup scallion, thinly sliced
tamari soy sauce, to taste

METHOD
1. In a medium pot, combine water, kombu and bonito flakes. Bring to a boil then reduce heat to simmer. Add miso and mix until it dissolves (make sure water is not boiling). Turn off heat and let pot sit for 10 minutes.

2. Prep carrots, onions, scallions and tofu then set aside.

3. Using a large bowl under a fine mesh strainer, slowly pour contents of pot through strainer; you should end up with a smooth tan liquid. Discard (or compost) contents in strainer, rinse put and pour liquid from bowl back into pot.

4. Place the pot on the stove, add the carrots and onions and simmer for 5-10 minutes. Add the tofu and scallions and season with tamari as needed.