Ingredients.

2 whole cauliflower heads, large ones ideally

1 tbsp miso paste, any variety will work

60g butter, plus an extra knob for the puree

300g tin of sweetcorn, or any cooked corn

250g cooked wild/mixed rice, this kind of sachet is perfect

150-175g edamame beans, shelled & pre-cooked like these

Approx. 8 radishes

200-250g red cabbage, approx. ¼ of a cabbage

2 spring onions

Salt, to taste

Soy & Peanut Dressing:

2 limes, juice only

1 tbsp smooth peanut butter

2 tsp garlic & ginger paste, such as this one

1.5 tbsp sesame oil

1tbsp soy sauce

1 tbsp maple syrup

To serve: (optional)

Fresh red chilli

Fresh coriander leaves

Roasted peanuts

Finely chopped spring onion, just the green part

Equipment.

sharp knife & chopping board

large oven tray (non-stick, or lined with baking paper)

small bowl with spoon/whisk

pastry brush (helpful but not essential)

small saucepan

blender/Nutribullet

large mixing bowl

tongs/large spatula

microwave

Method.

1.     Pre-heat oven to 210c

2.     Prepare the miso butter: mix softened butter & miso paste until smooth

3.     Remove the outer leaves from both cauliflowers and cut 2 ‘steaks’ from the centre part of each head, approx. 2in thick. Save the leaves & ends for another recipe

4.     Place the 4 steaks onto a baking tray and smother the top with half of the miso butter, using a spoon or a pastry brush. Roast for 20mins

5.     Meanwhile, cook the rice for 2 mins in the microwave, or as per instructions on packet

6.     In a large mixing bowl, combine the dressing ingredients

7.     Prepare the salad: finely shred the red cabbage, and finely slice the radishes and spring onions. Add to the large mixing bowl with the dressing, along with the cooked (and cooled) rice & edamame beans 

8.     After 20mins, turn the cauliflower steaks over, and brush with the remaining miso butter. Put back in the oven for another 10mins. You are looking for some charring – if you are not seeing much colour, raise the temp by 10-20c for the last 10mins. You can also position them on a higher shelf in the oven

9.     Blend the whole tin of sweetcorn (incl. water) until as smooth as possible. This may take a few minutes depending on the power of your blender. You can add a splash more water to help it along

10.  Transfer the smooth corn puree into a small saucepan, season generously with salt, add a knob of butter and place on a low heat to simmer gently, stirring occasionally to stop it catching. You are aiming to reduced it to a loose, hummus-like texture, the timing of which will depend on how much water you’ve added

11.  Meanwhile prepare any toppings you’re going to use: chop peanuts, coriander leaves, chillies, and/or spring onion (green part only)

12.  Once the cauliflower is cooked through and nicely charred, spread the corn puree over a serving dish and arrange the cauliflower steaks on top. Serve the salad in a separate dish. Top with chilli, coriander, spring onions or peanuts, or all the above, and enjoy!