3. Preheat a wok over high heat. Working in batches, stir-fry cauliflower until nicely charred and smoky, about 45 seconds per batch. This will produce a fair amount of smoke, so be sure to have your hood fan on or windows open. 4. When done, return all cauliflower to wok and pour in soy sauce and mirin. Toss to coat and transfer to prepared baking dish. 5. Pour Black Garlic Béchamel overtop and mix well. Sprinkle with Brown Butter Sage Crumb and transfer to oven. Bake, uncovered, for 25 to 30 minutes, until cauliflower is tender- crisp, sauce is bubbly and crumb is nicely browned. 6. Serve with steamed rice for an easy weeknight meal or as a side dish for an elegant dinner party.
1. In a medium saucepan over medium heat, heat butter until foaming. Whisk in flour and cook for 1 minute. Stir in black garlic and cook for about 30 seconds. Deglaze with white wine and whisk for about 30 seconds, then add cream, soy sauce and bay leaf. Bring to a simmer, then reduce heat to medium-low and cook for about 10 minutes, stirring very often, until sauce is thickened and raw flour flavour is cooked out. Remove bay leaf and whisk in miso and chili powder, if using. Adjust seasoning to taste. Can be stored, covered, in refrigerator for up to 5 days. Reheat before using.
Brown Butter Sage Crumb Makes about 1 cup (250 ml)
Black Garlic Béchamel Makes about 3 cups (750 ml)
⅔ cup (160 ml) panko bread crumbs ⅓ cup (80 ml) finely grated Parmesan
1 tsp (5 ml) chopped fresh sage ¼ tsp (1 ml) fresh thyme leaves 2 tbsp (30 ml) unsalted butter
3 tbsp (45 ml) unsalted butter 3 tbsp (45 ml) all-purpose flour ¼ cup (60 ml) roughly chopped black garlic cloves ⅓ cup (80 ml) white wine
1. In a small bowl, combine panko, Parmesan, sage and thyme and mix well. Set aside.
2 cups (500 ml) half-and-half cream 2 tbsp (30 ml) low-sodium soy sauce
2. In a small frying pan over medium-high heat, cook butter until it begins to foam and starts to smell a bit nutty. Remove from heat and drizzle over panko mixture. Gently mix until well coated. Can be stored in an airtight container in refrigerator for up to 3 days.
1 fresh or dried bay leaf 2 tbsp (30 ml) white miso ⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional)
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