Charred Cauliflower with Corn-Miso Puree & Salsa Macha
Cauliflower was meant for the grill. Its mild flavor and robust structure hold up well to a hard char. Silky corn puree and spicy salsa macha balance each other and uplift the charred cauliflower. You’ll likely have leftover corn puree, which is lucky because it’s the base for one of our favorite soups. Thin it out to your desired consistency with chicken stock or dashi - it’s great hot or cold.
Serves 4 as a side
INGREDIENTS
For the cauliflower
1 large head cauliflower, cut into 6-8 large chunks
Neutral oil
For the corn puree
4 ears corn, kernels removed
2 large shallots, thinly sliced
2 tablespoons olive oil or butter
1 tablespoon white miso, plus more to taste
¼ teaspoon turmeric
To serve
Peanuts, roasted and chopped
Cilantro and basil leaves
Salsa macha (or chili crisp)
METHOD
Light your grill.
Make the corn puree. In a medium saucepan over medium heat, saute the shallots in the olive oil (or butter) until translucent, about 10 minutes. Add the corn kernels, along with a cup of water. Cover and cook for 10 more minutes, stirring occasionally. Allow the mixture to cool slightly, then transfer it to a blender. Add the miso and turmeric. Blend for a couple of minutes, until very smooth. Taste for seasoning, and add more miso if needed. For a perfectly smooth puree, pass it through a fine mesh strainer (though we won’t fault you for keeping it rustic to save time and dishes). Set aside.
Grill the cauliflower. Toss the cauliflower with neutral oil and salt. Grill the cauliflower for a few minutes on each side. You want the cauliflower to be well charred and no longer raw, but not cooked into mush.
Plate. Spoon a generous amount of corn puree on the plate. Top with the cauliflower. Drizzle with salsa macha. Scatter with cilantro, basil, and crushed peanuts.
FURTHER READING
