Step 1

Steam/boil your cauliflower. First, preheat your oven to 425 degrees. In a big enough large pot or dutch oven to blanch/steam/boil your cauliflower, bring water to a boil. Add in your cauliflower (remove as much of the green stem as you can but I like to keep the bottom part intact as well, just the outside stem leaves can be removed). gently and steam for 10-13 minutes depending on the size of your cauliflower. In the meantime, set aside a baking tray with parchment with a wire rack on top. Set aside.

Step 2

*I like mine to be a little bit more of the soft side, but you also don't want it mushy. I will feel the exterior to see if it's soft enough, so use your judgement here!

Step 3

Roast your cauliflower. When your cauliflower is nice and soft, gently move the steamed cauliflower to your prepared wire rack (on top of the baking sheet) or you can also use a cast iron skillet if you prefer here. Drizzle over your olive oil (about 1/4th cup) *avocado oil works too, and season with salt and pepper. Ensure your olive oil is fully coating the cauliflower.

Step 4

Bake for 20 minutes. Turning half way.

Step 5

While that's roasting, make your miso tahini glaze. In a bowl, add in your miso paste, tahini paste, Togarashi, lemon juice, ice water, ice cubes and season with salt and pepper. Mix really well with a whisk until there are no clumps. Naturally, the miso and tahini are pretty thick so be patient here to mix. Allow the ice cubes to melt. This will really help smoothen out the sauce.

Step 6

*The texture should be almost like a pancake batter, a tad runny but also super thick to glaze and to do a nice drizzle on top of the cauliflower. Adjust with another ice cube if needed.

Step 7

Add on your glaze. After your cauliflower head has roasted for 20 ish mins or so, remove from the oven. Take a brush, and gently take your miso tahini glaze and lather it all around the cauliflower, getting all parts of the cauliflower. Save 1/2 of your mixture to finish the cauliflower to drizzle!

Step 8

Transfer back to the oven for 30-35 minutes, turning halfway to make sure the heat is evenly getting distributed on all sides of the cauliflower until it is browned on all sides, and super tender on the inside.

Step 9

Make your topping/garnishes! While your cauliflower is roasting with your glaze, make your topping. In a small bowl, add in your sliced green onions, lemon juice, salt, pepper and chili oil. Mix well and allow chill in fridge for 10-15 minutes while your glaze finishes so it can get nice and tangy.

Step 10

Assemble and serve. Remove your finished cauliflower from the oven and keep in the wire rack to cool for a few minutes. Drizzle on your remaining sauce, then drizzle on your chili oil/green onion garnish. Finish with sesame seeds and trasfer to a cutting board.

Step 11

With a sharp knife, slowly cut the whole cauliflower like a piece of cake. If you cut vertically across the cauliflower, it will fall apart, so ensure you are sort of slicing like a big triangle from the core.

Step 12

The cauliflower should be extremely tender and soft by now, so it's okay if it does fall apart. You want that: that means you've braised it to perfection and it's extremely soft and the stalk is not hard! Place the "steaks" or cauliflower florets (depending on your preferred presentation) and serve with any remaining sauce.