That nice little bit of caramelization on the cauliflower comes from agave syrup. You can get the same color by using a natural, unrefined sugar. The agave was used in this recipe so there would be a bit of “sticky” to the cauliflower.
Agave syrup is not necessarily healthier for you – it’s quite processed and pretty high in calories. It does however, handle the heat of a sear quite well without turning black and bitter like a sugar sometimes can. It’s more similar to a corn syrup than a sugar when you add it to a sauce.
What is my favorite way to steam vegetables? Well…this handy bamboo steamer is my absolute favorite way. The taste is so clean and fresh. Each compartment can hold a different vegetable, and even if you’re using them them together in a recipe, they retain their own unique flavor profile.
Marinated Cauliflower with Quick and Easy Miso Peanut Sauce
1 head cauliflower, cut into florets and steamed
1 inch piece fresh ginger, grated
1 inch piece fresh turmeric, grated
3 cloves roasted garlic, mashed
1 t ground cumin
1 t ground mustard (why mustard? Because cooking cauliflower and broccoli can unfortunately make some of their strongest nutritional benefits less available to your body. Adding mustard or radish to the cooked vegetables will then provide the nutrients necessary to ‘unlock’ their potential. If you eat these vegetables raw, then you get the full benefits)
1 dried hot Chinese or Thai pepper (whole)
1/2 C Braggs Amino Acids or Soy Sauce
2 T Agave Syrup
Quick and Easy Miso Peanut Sauce
1 C peanut butter (I did not use a “peanuts only” brand, because it doesn’t melt as well for this quick and easy version).
1 t garlic powder
1 t dried minced onion
1/4 t powdered dried ginger
1 C miso broth (I used a very yummy natto miso brand, but you can use other types of miso broth as well. )
*optional* honey to taste
Whisk all the marinade ingredients together and pour over the steamed cauliflower. Massage the marinade into the cauliflower and let sit overnight in the refrigerator. To serve, heat a pan to medium and add a bit of oil so the cauliflower doesn’t stick. Remove cauliflower from marinade and sear both sides.
For the peanut sauce, briefly heat the spices in the bottom of a pot, and then pour your water in. Follow your miso directions.
Whisk the miso broth bit by bit into the peanut butter until the peanut butter is melted and it’s at the consistency you want.
I like this marinated cauliflower and peanut sauce best when served over mung bean noodles and a bunch of steamed vegetables like carrots and zucchini!
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