1 large cauliflower
olive oil and spices of your choice
2 cans black beans
2 cloves garlic, minced
15ml miso paste
15 ml sirachia sauce
50g cheddar cheese, grated
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Cut the cauliflower into steaks and place on the prepared tray.
Drizzle with olive oil, sprinkle with salt and spices of your choice and bake in the oven for 20 minutes.
Drain the black beans in a small saucepan, add the garlic and place over a medium-low heat until warm.
Blitz the mixture to a smooth pureé.
Season with salt and pepper and a squeeze of lemon juice.
Set a small saucepan over medium-high heat and add the butter and flour.
Stir until the butter has melted and you have a paste.
Add the miso paste and stir to mix.
Drizzle in the milk while whisking and cook for 3 minutes while stirring.
Turn the heat down to low and add the sirachia sauce and grated cheese.
Stir until the cheese has melted.
Spoon the black bean pureé on to a serving plate and arrange the roasted cauliflower on top.
Drizzle the miso sauce over and add a few micro greens to serve.