Miso Mayo Cauliflower

I love cruciferous vegetables, which includes broccoli, cauliflower, brussels sprouts, kale, cabbage, and bok choy.  And there really is a lot about this family of vegetables. According to WebMD, studies have shown that there is a link between eating cruciferous vegetables and cancer protection. Apparently cruciferous vegetables contains a phytochemical called sulforaphane which can stimulate enzymes in the body that will detoxify carcinogens. Furthermore, they decrease oxidative stress, helping to protect the body against attack by oxygen-free radicals which have been linked to cancer development. You can read more about the benefits of cruciferous vegetables here. I think aside from the health benefits, I love this family of vegetables because if cooked right they are all crunchy, and according to my mom, I have loved all things crunchy since I had teeth. Here is a simple stir-fry recipe for cauliflowers that incorporates miso (yet another very healthy food) and goes very well with melted cheese for all ye cheese lovers.

MISO-MAYO Cauliflower
INGREDIENTS

• Small/medium head of cauliflower, trimmed into florets, about 400g
• 1/2 large carrot, peeled and cut into slices
• 1 Tablespoon cooking oil (I used avocado oil)
• 1 Tablespoon Miso (any type is fine)
• 2 Tablespoons of cooking rice wine
• 1 Tablespoon Mayonnaise (I used light mayonnaise)
• 3 Tablespoons Milk (I used 2% lactose free)
• 1 slice of cheese (optional, I used smoked gouda cheese from Trader Joes)
• Black pepper (optional, to taste)

INSTRUCTIONS

1. Whisk miso, rice wine, mayonnaise, and milk together until the miso is mostly dissolved. 
2. Heat 1 Tablespoon of cooking oil on a skillet, medium to high heat, and add cauliflower and carrots and sauté until the exterior is slightly browned, about 2-3 minutes.
3. Add miso mayo mixture sauce and turn heat down to medium. Cook for a few more minutes until about half the miso-mayo mixture has evaporated.
4. Cover with lid and cook until the cauliflowers are no longer raw. Continue cooking until the sauce thickens, to the desired consistency of the cauliflower. I like mine on the crunchier end so I make sure not to overcook.
5. You can also top with cheese and bake in the oven at 350F for 5 minutes (or microwave for 1 minute) until the cheese melts or just enjoy the cauliflower by themselves. Goes well as a bento side dish!

PICTORIAL INSTRUCTIONS

Whisk miso, mayonnaise, and milk together. Cut cauliflower into florets, peel and slice carrots and saute on a frying pan with oil until slightly browned. 

Stir in the miso-mayo sauce and cook until about half the sauce has evaporate (make sure to flip and turn the cauliflower and carrots), then cover with a lid and cook until the cauliflowers are no longer raw. Continue cooking until the sauce thickens, to the desired consistency of the cauliflower.

Optional: Top with your favorite cheese (I used smoked gouda) and melt in the oven at 350F for 5 minutes (or simply microwave for 1 minute). Garnish with black pepper and serve! 

Enjoy hot!