Miso-Glazed Cauliflower Steaks with Buckwheat, Pickled Red Onion, and Tahini-Turmeric Drizzle

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Serves: 2

Ingredients:

Pickled Red Onion:

• 1 small red onion, thinly sliced into rings
• ⅓ cup (80ml) apple cider vinegar
• 1 tablespoon date syrup
• ½ teaspoon sea salt

Cauliflower Steaks:

• 1 large head of cauliflower
• 2 tablespoons white miso paste
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sesame oil
• 1 clove garlic, finely grated

Buckwheat:

• ¾ cup (130g) buckwheat groats, raw
• 1½ cups (360ml) water
• Pinch of sea salt

Tahini-Turmeric Drizzle:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon ground turmeric
• 1 small clove garlic, finely grated
• 2–3 tablespoons warm water (to thin)
• Pinch of black pepper

To Serve:

• 1 cup (30g) fresh rocket (arugula) or baby spinach
• 1 tablespoon sesame seeds

Method:

1. Combine the sliced red onion, apple cider vinegar, date syrup, and salt in a small bowl or jar. Toss to coat and set aside while you prepare everything else. The onions will soften and turn a beautiful pink by the time you need them.
2. Preheat the oven to 220°C / 425°F. Slice the cauliflower from top to bottom into two thick steaks (about 2cm / ¾ inch thick). Save any florets that fall off for roasting alongside.
3. Whisk together the miso paste, olive oil, sesame oil, and grated garlic. Brush generously over both sides of the cauliflower steaks and any extra florets. Place on a lined baking tray and roast for 20–25 minutes until golden and caramelised at the edges.
4. While the cauliflower roasts, rinse the buckwheat groats and add to a small saucepan with the water and salt. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until tender and the water is absorbed. Fluff with a fork.
5. Whisk together the tahini, lemon juice, turmeric, grated garlic, and black pepper, adding warm water a tablespoon at a time until you reach a pourable consistency. The black pepper supports curcumin absorption.
6. Divide the buckwheat between two bowls. Place a cauliflower steak on top. Scatter with the pickled red onion (drained), fresh rocket or spinach, and a sprinkle of sesame seeds. Drizzle the tahini-turmeric sauce generously over everything.

Optional additions: a few slices of avocado, a sprinkle of hemp seeds, or a small side of kimchi. 

Nutritional Breakdown (approximate, per serving):

* Note: Nutritional values are approximate and based on standard ingredient sizes.