Miso cauliflower steak with brown rice and edamame

Ingredients

For 1 serving

• Cauliflower300 g
• Miso1 tablespoon
• Maple syrup1 teaspoon
• Peanut oil2 teaspoons
• Brown rice60 g
• Edamame100 g
• Spring onions1
• Sesame seeds1 teaspoon

Contains: nuts, soy, sesame,

In season: October – March

Method

1. Bring a pan of water to the boil, rinse the brown rice and cook it for about 30 minutes, until tender but firm to the bite; drain.
2. Meanwhile, preheat the oven to 210 °C (conventional). Remove the cauliflower leaves and cut it vertically through the core into slices about 2 cm thick, so they hold together.
3. Mix the miso with the maple syrup and groundnut oil until smooth and brush the slices on both sides.
4. Arrange them on a lined tray and roast for 25 minutes, turning halfway, until tender in the centre and golden at the edges.
5. Bring a small pan of water to the boil and cook the edamame for 3 minutes until tender; drain. Thinly slice the spring onion.
6. Serve the cauliflower on the rice with the edamame, spring onion and sesame seeds.