Cauliflower steak with cauliflower puree & fresh basil Japanese jenobase sauce

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Michiba Rokusaburo who was the first Japanese iron chef. He is 90 years old now and he is still a head chef at his restaurant Rokusan Tei.
He is my hero and legend ever.
When I make this cauliflower puree, I use one of my favorite Mr Michiba’s recipe marinated miso cream cheese with the puree.
The taste is gorgeous and sweetness from cauliflower and depth of Umami comes from miso, cream cheese, and dashi.
It is a great contrast crunchy cauliflower and creamy puree.