Serving two, this recipe was created by Erika Morris (@fakeoutkitchen). Featuring our new Italian Mix, this divine dish takes the humble cauliflower to a whole new level! Get the recipe card here.

Cauliflower Steak with Miso Cream and Micro Leaf Pesto

INGREDIENTS:

• 1 large cauliflower
• 1 tbsp olive oil

Miso marinade:

• 2 tsp white miso
• 20g butter, melted

Micro leaf pesto:

• 15g walnuts
• 40g Parmesan
• 15g Westlands Italian mix 
• 150ml olive oil

Miso cream:

• 1 tbsp white miso
• 200ml double cream

METHOD:

1. Preheat the oven to 190 C.⠀⠀⠀⠀⠀
2. Remove outer leaves, then cut cauliflower into two, 1-inch thick steaks from the middle of the cauliflower.
3. Add a tablespoon of olive oil to a frying pan and place steaks in on medium-low heat for two minutes on each side.
4. In a bowl, whisk the miso and butter together.
5. Carefully brush the steaks with the marinade, then place in the oven for 20 minutes.
6. Place the pesto ingredients into a food processor and pulse until you have a chunky pesto.
7. Add cream and miso to a pan and whisk over low heat until fully combined.
8. Now you are ready to assemble! Start by spooning miso cream on to your plate. Add the cauliflower steak, then drizzle over the pesto and decorate with your favourite cress from Westlands.