Roasted Cauliflower Rose in Miso-Citrus Glaze with Celery Purée and Kale Chips - photo 1
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Roasted Cauliflower Rose in Miso-Citrus Glaze with Celery Purée and Kale Chips

Pikantne Main Dishes Fusion cuisine Vegetarian Dishes 90 min Medium 77 wyświetleń ~32.74 PLN - (0)
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Description

A modern, seasonal main dish that combines the intense umami flavor of miso paste with a fresh citrus note and a delicate, creamy base of celery. The star of the dish is a whole roasted cauliflower cut into a 'rose', coated with a sweet and salty miso-orange glaze, served on a velvety celery purée with crispy kale chips and toasted nuts. The dish is visually striking (golden cauliflower with bright greens and optionally ruby pomegranate seeds), harmoniously combines textures (creamy purée, soft center of the cauliflower, crunchy toppings), and is perfect for modern dinners, tasting menus, or elegant seasonal lunches. The dish can be easily personalized (vegan version without honey; optional toppings: pomegranate seeds, toasted nuts).

Ingredients (19)

Servings:
4
  • Cauliflower (head) 1 szt.
  • White miso paste 60 g
  • Honey 30 ml
  • Soy sauce 30 ml
  • Orange juice 50 ml
  • Olive oil 30 ml
  • Garlic 3 ząbki
  • Shallot 80 g
  • Celeriac 800 g
  • Butter 40 g
  • Milk 100 ml
  • Vegetable broth 200 ml
  • Kale 80 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Smoked paprika (sweet, powder) 1 łyżeczka
  • ✨ Opcjonalne
  • Roasted hazelnuts 50 g
  • Pomegranate seeds (optional) 80 g
💰 Szacowany koszt dania: ~32.74 PLN (8.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cauliflower

1

Prepare the cauliflower: wash the head under cold running water and dry it with a paper towel. Place the cauliflower on a cutting board with the base facing down. Using a sharp knife, remove the lower leaves and trim the short part of the stem so that the cauliflower can stand upright; do not cut off the entire stem — we want the head to remain intact. Then, carefully score the cauliflower in a 'rose' shape: make vertical cuts every 1.5–2 cm, not cutting all the way to the bottom (about 1–2 cm from the base), so that the head retains its shape. The cuts should reach about 80% of the height of the head — check that the cauliflower still holds together when lifted.

Ingredients: Cauliflower (head)
Use a large, sharp chef's knife. If slicing seems difficult, you can first trim the bottom thinly for better stability. Work calmly and with a steady hand — too deep cuts will cause the head to fall apart.
3

Prepare the cauliflower for roasting: rub the head with olive oil (30 g), sprinkle evenly with a teaspoon of salt (5 g) and a pinch of pepper (2 g) to taste, then use your finger or a silicone brush to spread the prepared glaze between the cuts and on the outer surface of the head — try to get the glaze as deep as possible between the 'petals'. Leave the prepared cauliflower for 10 minutes to allow the flavors to meld.

Ingredients: Cauliflower (head), Olive oil, Salt, Black pepper, White miso paste
Use a silicone brush to spread the glaze. Do not try to apply the entire amount of glaze at once — set aside enough for later touch-ups during baking.
4

Roasting cauliflower: preheat the oven to 200°C (top-bottom) or 190°C with convection. Place the cauliflower on a baking sheet lined with parchment paper or in a small baking dish lightly greased with a brush. Bake for 25 minutes, then reduce the temperature to 180°C and bake for another 20–25 minutes until the cauliflower is golden on the outside and soft on the inside — you can check this by inserting a small knife blade into the thickest part; the knife should go in easily, but the cauliflower should not fall apart completely.

Ingredients: Cauliflower (head)
Use the convection setting if your oven tends to bake unevenly. If the glaze starts to burn too much, loosely cover the cauliflower with aluminum foil.

Marinade and glaze

2

Prepare the miso-citrus glaze: in a bowl, mix miso paste (60 g) with honey (30 g), soy sauce (30 ml), orange juice (50 ml), finely chopped garlic (15 g), and a teaspoon of smoked paprika (2 g). Stir vigorously with a spoon until the mixture is smooth and uniform. Taste – the glaze should be distinctly salty with a subtle sweetness and citrus note. If it is too thick, add 1 tablespoon (15 ml) of oil and mix.

Ingredients: White miso paste, Honey, Soy sauce, Orange juice, Garlic, Smoked paprika (sweet, powder), Olive oil
Use a ceramic or glass bowl and a whisk (a spoon will suffice). If the miso paste is compacted, mash it before adding the liquids. Do not heat the miso directly too much, as it will lose some of its aroma.

Celeriac puree

5

Peel the celeriac and cut it into even cubes about 2 cm. In a heavy-bottomed pot, sauté the finely chopped shallot (80 g) in 1 tablespoon of olive oil (about 15 g) for 2–3 minutes until it becomes translucent. Add the chopped celeriac and pour in vegetable broth (200 ml) so that the celeriac is almost covered. Bring to a boil, cover, and simmer on low heat for 20–25 minutes until the celeriac is completely soft (pierce with a fork — it should go through easily).

Ingredients: Celeriac, Shallot, Vegetable broth, Olive oil
Use a medium pot with a lid. Do not overcook — the celery should be soft but not watery. If the broth evaporates too quickly, add hot water.
6

Drain the celery (reserve some liquid), transfer to a blender or use a hand masher. Add butter (40 g) and warm milk (100 ml). Blend until smooth, adding 1–2 tablespoons of cooking liquid if the consistency is too thick. Season with salt (to taste, starting with 1/2 teaspoon) and 1 tablespoon of lemon juice (15 ml) along with a pinch of pepper. The purée should be velvety and slightly shiny.

Ingredients: Celeriac, Butter, Milk, Lemon juice, Salt, Black pepper
Use a countertop blender or an immersion blender for a very smooth consistency. If you prefer a rustic purée, use a masher and leave small pieces of celery.

Kale Chips

7

Prepare kale chips: wash and dry the kale leaves (80 g). Tear off the tough stems and tear the leaves into smaller pieces. Drizzle lightly with oil (about 10 g), sprinkle with a pinch of salt. Arrange in a single layer on a baking sheet lined with parchment paper and bake in a preheated oven at 150°C for 10–12 minutes until the leaves are crispy and slightly shriveled — be careful not to burn them. After baking, set aside to cool, the chips will become even crispier.

Ingredients: Kale, Olive oil, Salt
It's best to dry the kale thoroughly with paper towels — damp leaves won't make crispy chips. Bake on the middle rack and watch during the last few minutes.

Roasted nuts

8

In a dry skillet, toast the hazelnuts (50 g) for 4–5 minutes over medium heat, stirring every 20–30 seconds, until they are lightly browned and smell nutty. Transfer to a cutting board, let cool, and crush in a mortar and pestle or with a larger knife into pieces. They will serve as a crunchy accent.

Ingredients: Roasted hazelnuts
Use a metal or cast iron skillet for even toasting. Do not leave the skillet, the nuts can burn quickly.

Assembly and serving

9

Shape the plates: place 1/4 of the celery purée (about 120–150 g per serving) in the center of the plate and spread it with a spatula into a boat shape. In the middle, place one portion of roasted cauliflower (cut into 2-3 pieces if the head is very large). Drizzle an additional 1–2 teaspoons of the remaining glaze diluted with a teaspoon of oil for a glossy finish. Garnish with kale chips, sprinkle with toasted nuts, and if using — pomegranate seeds (80 g for 4 servings gives 20 g/serving) for color contrast and flavor. Add freshly ground pepper to taste.

Ingredients: Cauliflower (head), Kale, Roasted hazelnuts, Pomegranate seeds (optional), White miso paste, Olive oil
Use a spatula or spoon to aesthetically spread the purée. Try to make the cauliflower stand firmly in the purée — if it tips over, lift a bit of the purée from underneath.

Finishing

10

Final seasoning: drizzle each serving with a bit of fresh lemon juice (a few drops) just before serving to enhance the flavors. Check the level of salt and pepper. Serve immediately to keep the kale chips crispy.

Ingredients: Lemon juice
Add lemon juice just before serving, otherwise the purée may change in taste and texture.

Fun Fact

💡

Baking a whole head of cauliflower (instead of breaking it into florets) allows for more intense caramelization of the outer 'petals', creating an impressive flower-like shape — a technique popular in contemporary plant-based cuisine.

Best for

elegancka kolacja menu degustacyjne sezonowe przyjęcie zimowe

Tips

🍽️ Serving

Serve on large, flat plates in cooler colors (white or light gray) to highlight the color contrasts of the cauliflower, the greens of the kale, and the ruby pomegranate. Pair with a light, dry white wine (e.g., chardonnay) or a delicate riesling. For a dairy-free version, replace butter and milk with nut oil or plant-based milk and use maple syrup instead of honey.

🥡 Storage

Cauliflower tastes best fresh. If you need to store it: keep the purée (in an airtight container) and the roasted cauliflower (separately) in the fridge for up to 48 hours. Store the kale chips separately in a dry container for up to 24 hours. Reheat the cauliflower in the oven at 160°C for 8–12 minutes to maintain its structure; gently reheat the purée over low heat with a little liquid to restore its consistency.

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