3rd March 2026

Tonight I made baked cauliflower, miso and tahini from A Cook’s Book by Nigel Slater

Cauliflower is my favourite vegetable and I had a gorgeous romanesco cauliflower so decided to use it for this recipe. I know the flavour of romanesco is a little different but I still thought it would work well and I managed to cut 2 beautiful steaks.  I then made the paste which you just mix miso, tahini and oil together and brush over and bake.  I got distracted and so didn’t taste the paste before putting on the cauliflower, a big mistake and not something I would usually forget to do.

I put the steaks into the oven and cooked as per the recipe.  When I took the foil off there were no juices to baste as was stated in the recipe.  I topped with shichimi Togarashi rather than just sesame seeds as I love the sesame mix and love the spice.  When it came out of the oven I was really pleased in how it looked and smelt and was excited.

When I tasted it however I was much less happy. The glaze was extremely salty, had I tasted it before smearing everywhere I could have added a touch of sweetness and some lemon to balance it out but once cooked it was difficult.

My top tip therefore is make sure you taste taste taste.