Episode: 10
Title: Cauliflower with Miso Dressing
Broadcast: Oct 21 2017
Presenter: Russell Blaikie

Ingredients for 6-8 people as an accompaniment to a main course
The cauliflower

• 1 cauliflower, keep any green leaves attached, trim the base close to the ‘flower’
• 3 tablespoons unsalted butter, melted
• Sea salt and freshly ground black pepper

Miso dressing

• 65 grams white miso
• 120ml rice wine vinegar
• 1 tablespoon honey
• 50ml water
• 125 ml salad oil
• Pinch salt

To Finish

• Furikake – a tasty Japanese seasoning mix, buy this at your local Asian supermarket
• Shiso leaves – some fresh spicy flavoured herbs from your garden

Method

Miso Dressing

• Place all ingredients except for oil into the bowl of a food processor. Process and gradually add the oil so that it emulsifies. Reserve at room temperature.

The cauliflower

• Preheat your barbecue to medium-high.
• Cut your cauliflower in half directly through the core.
• Brush all over with butter and season lightly, then place on the char section of the barbecue and lower the lid to cook for 5-8 minutes. Check the heat regularly, the key is to char the cauliflower without turning it to char-COAL!
• Turn the cauliflower over, brush with more butter and cook another 15-20 minutes or so, lifting the lid and checking regularly. At this point if the cauliflower needs more cooking, it should be wrapped in foil and the heat reduced on the barbecue, lower the lid again to keep cooking.
• Check the cauliflower is cooked by inserting a wooden skewer or knife, the cauliflower should be tender all the way through, remove, brush with any remaining butter and keep warm.
• To serve, place the two halves cut side facing up on a serving platter, drizzle with the miso dressing and sprinkle with furikake.
• A few fresh shiso leaves if you are growing them in your garden will finish the dish perfectly. This would be perfect with simply barbecued fish or chicken.

The Garden Gurus
W: www.yourlifestyle.tv