Celebrity-favorite restaurant Nobu may be synonymous with premium sushi, but the famed restaurant group also serves some impressive vegan dishes. Co-founded by celebrated Japanese chef Nobu Matsuhisa—once described by Eater as the “culinary world’s Madonna”—alongside A-list actor Robert De Niro and producer Meir Teper, the chain offers standout plant-forward plates. (During your visit, just be sure to request the vegan menu in advance or ask a server for guidance when ordering).
Nobu
The chain offers plant-based dishes such as veggie hand rolls with miso sauce, brick oven tofu, miso-glazed eggplant, and avocado tartar. The menu changes often to offer new, seasonal, and locally-sourced dishes, but we have a soft spot for a few favorites.
One past menu offering we haven’t stopped thinking about is the deeply savory, umami-packed roasted miso cauliflower. Developed by Nobu London head chef Hideki Maeda, the dish uses a traditional Japanese marinating technique typically reserved for fish and meat. The secret is a fast marinade—leave it too long, and the vegetables start to pickle.
Not a fan of cauliflower? No problem. Any firm, crunchy vegetable will shine here. Can’t find yuzu juice? A mix of lime and orange juice will deliver a similar bright, citrusy effect. Serve with fluffy white rice and protein-rich tofu to turn this recipe into a satisfying meal.
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Ready to bring a little Nobu magic into your own kitchen? Learn how to make this tantalizing cauliflower dish below. It’s surprisingly easy, and tastes absolutely divine.
Nobu’s Roasted Miso Cauliflower
What You Need:
1½ cups sake
1½ cups mirin
3 cups white miso
2½ cups sugar
1 head cauliflower, sliced
1 head romanesco, sliced
¼ cup yuzu juice
¼ cup toasted pine nuts
1 jalapeño, chopped
½ teaspoon togarashi pepper
What You Do:
1. In a small pot over high heat, boil sake and mirin until reduced by a third. Reduce heat, add miso and sugar, and stir constantly 2 to 3 minutes. Bring to room temperature.
2. In a large bowl, place cauliflower and romanesco and pour over miso mixture to cover. Let sit 2 to 3 hours.
3. Preheat oven to 350 degrees. Remove vegetables from marinade. Heat a frying pan over medium-high heat, add vegetables, and fry until golden. Transfer to a baking tray, add pine nuts, and bake 3 to 5 minutes. Remove from oven.
4. Onto a serving plate, transfer cauliflower and romanesco, pour over yuzu juice, and finish with a sprinkle of pine nuts, chopped jalapeño, and togarashi pepper.
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Sarah McLaughlin (@sarahmclaughlin) is the New Products Editor at VegNews and is always on the search for the newest innovations in plant-based food.
