Miso Glazed Roasted Cabbage Flowers with Miso Tahini
↓ Jump to RecipeDiscover this stunning roasted cabbage flower recipe featuring a savory and sweet miso glaze, creamy miso tahini, and a crunchy cashew furikake topping.
- Prep 20 min
- Cook 55 min
- 4 servings
- Side Dish
Table of contents
This remarkable recipe transforms the humble green cabbage into a visual masterpiece that tastes spectacular. By halving the cabbages and opening the leaves, we create beautiful flowers that soak up a rich, complex miso glaze. This dish is a sophisticated balance of textures and flavors, combining tender roasted vegetables with a creamy, nutty sauce. It is the perfect example of how simple ingredients can be elevated to something extraordinary through careful roasting and bold seasoning techniques.
This dish is ideal for an impressive dinner party or a unique side for a holiday feast. You get a wonderful contrast between the tender-firm cabbage leaves and the charred, caramelized edges from the oven. Every bite offers an explosion of umami, sweet honey, and nutty tahini, all finished with a crunchy, homemade cashew furikake that provides depth and delightful texture.
Why You'll Love This Recipe
- Stunning visual presentation makes a simple vegetable look like a centerpiece.
- Deep umami flavors from the fermented miso and toasted sesame oil.
- A variety of textures including creamy, tender, and crunchy elements.
- Vegetarian-friendly and naturally gluten-free for diverse guests.
- Easy to prepare despite the sophisticated restaurant-quality result.
Ingredients
- 2 small green cabbages, halved through the core
- 1 tsp kosher salt
- Water, for cooking
- Olive oil, for drizzling
- Crushed dried Aleppo pepper, to taste
- 200 g white miso
- 110 g honey
- 50 g light brown sugar
- 80 ml soy sauce
- 55 ml rice vinegar
- 40 ml toasted sesame oil
- 40 g extra virgin olive oil
- 40 g warm water
- 1/2 cup raw tahini
- Juice of 1 lemon
- 4 tbsp prepared miso glaze
- 1/4 cup iced water
- 1 cup cashews
- 1/2 cup toasted sesame seeds
- 9 roasted nori sheets
- Flaky salt, to taste
Equipment
Miso Glazed Roasted Cabbage Flowers with Miso Tahini
Discover this stunning roasted cabbage flower recipe featuring a savory and sweet miso glaze, creamy miso tahini, and a crunchy cashew furikake topping.
Ingredients
Instructions
- Parboil cabbage. Fill a wide, deep pan three quarters full with water and add the salt. Bring to a boil, then lower the heat to the lowest setting. Add the cabbage halves, cover and simmer for 15 to 20 minutes until the cabbage is slightly tender but still firm enough to hold its shape.
- Drain and open. Drain the cabbages and place them upside down on a cooling rack to allow all trapped water to escape. Once they are cool enough to handle, turn them cut-side up and gently pull the leaves apart so they open up like a blooming flower.
- Prepare the glaze. Preheat your oven to 450°F (230°C). In a bowl, whisk together the white miso, honey, brown sugar, soy sauce, rice vinegar, sesame oil, olive oil, and warm water until completely smooth. Set aside 4 tablespoons for the tahini sauce and keep the rest for roasting.
- Roast the flowers. Place the cabbages cut side up in a baking dish. Brush the glaze generously over and between the leaves. Roast for 25 minutes, then move to the broiler. Broil for up to 10 minutes until the edges are deeply caramelized, watching very closely to prevent burning.
- Make tahini and furikake. Whisk the tahini, lemon juice, 4 tablespoons of glaze, and iced water until smooth; transfer to a squeeze bottle. For the furikake, pulse cashews until finely chopped, tear in nori and pulse again. Stir in sesame seeds and flaky salt.
- Assemble and serve. While the cabbages are still hot, brush them with the remaining glaze. Drizzle generously with the miso tahini and a touch of olive oil. Sprinkle with Aleppo pepper and a generous amount of the cashew furikake before serving immediately while still warm.
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