Add these cauliflower fillets covered with Miso Tahini to your menu!
You can enjoy these cauliflower fillets covered with Miso de Tahini as an incoming with a side of protein, vegetables and maybe some grains/carbohydrates or as an side, regardless of how you enjoy it, the star of the show is really the miso sauce Tahini
What is miso?
Let’s talk about this fermented umami paste made of soybeans and mold called Koji (Aspergillus oryzae of soybeans, barley or rice). Miso is traditionally used in Japanese cuisine and is used for its health benefits and the delicious taste of the Umami.
In addition, there are nutrients and things that make you feel good in this delicious pasta! The miso contains probiotics, phosphorus, manganese, copper, vitamin K and a variety of vitamins B.
The miso can be fermented for weeks and, sometimes, years depending on the brand and the type, which lends itself to contain bacteria: probiotics. We know that probiotics (good bacteria) are so important to create a healthy microbiome and a digestive function.
The best thing about miso is that you can use it in many ways from adding it to a simple salad dressing, a broth so that it feels good, a paste to roast vegetables, marinada, hummus and the list continues. I love adding miso to dressings and sauces because it creates this creamy texture without doing anything laborious to achieve it.
One thing to consider when you are buying miso is the color, in a nutshell, the darker the miso color, the bolder is the flavor that is excellent for abundant soups and stews. This is due to the time it has been fermenting in front of the lighter misuses that are slightly sweet and perfect for dressings, sauces and even desserts.
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