Miso Breadcrumb Baked Cauliflower, Butter Lettuce Salad with Asian Pear + Pomegranate

If your butter is cold, microwave it for 10-20 seconds until it’s soft but not melted. In a small bowl combine the miso, butter, and breadcrumbs. Mash with a fork or your fingers until evenly combined and moist.

Line a baking sheet with parchment or foil. Slice the cauliflower into 5 or 6 “steaks” straight through the entire head, leaves and all. Bits will fall off, but just keep going. Lay the “steaks” out on the pan and place the bits off to one side.

Drizzle each with olive oil and sprinkle with salt. Place in the oven and roast for 8 minutes.

Meanwhile, make the vinaigrette. Use a blender or a mason jar.

Add the pomegranate molasses, vinegar, and dijon. Add the remaining salt. Put the lid on and shake or blend. Open and add the oil. Cover again and shake as hard as you can to emulsify.

Slide the cauliflower pan out of the oven.

Divide the miso crumbs evenly among the “steaks” and gently press it in.

Return to the oven and bake until golden brown and cooked through, another 6-10 minutes.

Wash and dry the lettuces. Use a salad spinner or wash and dry on clean towels. Tear or cut into 2” squares. Place in a large bowl.

Slice the Asian pear into thin slices. Add to the bowl.

Peel the pomegranate. What’s your method? Here are a few:

*Cut in ½ and hold over a bowl, cut side down, cupped in your palm loosely. Use a wooden spoon to whack the back until the seeds pop out.

*Fill a large bowl with water. Cut in ½ and massage the seeds out while pulling apart the skin and membrane and letting the seeds fall. Under water will catch the stain of any popping seed.

*Cut and just tear it apart on the cutting board. Warning - this method might make a mess but it’s also fast and just is what it is.

Add the seeds to the salad.

Toss salad with vinaigrette. Serve crusted cauliflower steaks (and some loose bits) on the side.