Winter Miso Gratin With Cauliflower, Tofu and Mushrooms

There’s no more denying we’re well and truly into winter on this side of the equator. With colder temperatures comes the temptation for something warm + more-ish, preferably with some sort of cheese involved.

This winter miso gratin from Meg and Zenta Tanaka, the team behind CIBI, hits the mark – and YES, has a cheese element. Their new cookbook, CIBI, is packed with nutritious Japanese-inspired dishes that have filled the tummies and hearts of customers to their Collingwood cafe for the past 10 years.

Meg Tanaka

CIBI’s winter miso gratin. Photo – Caitlin Mills for The Design Files.

Meg and Zenta Tanaka first opened CIBI cafe in 2008. Photo – Caitlin Mills for The Design Files.

The team behind CIBI have recently released their first cookbook, packed full of their favourite nutritious, Japanese-inspired recipes. Photo – Caitlin Mills for The Design Files. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Meg Tanaka of CIBI cafe in Collingwood. Photo – Caitlin Mills for The Design Files. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Cauliflower, mushroom and miso gratin topped with Panko breadcrumbs. Photo – Caitlin Mills for The Design Files. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Meg Tanaka
12th of June 2018

When we first created the CIBI concept, we kept turning to the Japanese tenet I-Shoku-Jyu, which we interpret as ‘Beautiful Design, Wholesome Balanced Food and Comfortable Space’. Over time, we refined it into something even simpler: head, hands, heart.

This philosophy is about showing people how to make each day special by sharing fresh, simple meals with your loved ones. In our new cookbook, we invite you to taste our food, experience or space and truly enjoy the small pleasures of a life well lived.

This vegetarian miso gratin uses a selection of winter vegetables and tofu, creating a wholesome, nutritious winter dish that will warm your body and recharge you. It’s a simple, tasty way to look after your health.

Ingredients (serves 4)

butter for greasing
300g cauliflower, cut into small florets
1/2 tablespoon olive oil
1 king oyster mushroom, thinly sliced
25g panko breadcrumbs*
20g parmesan cheese, grated
1 tablespoon finely chopped flat-leaf (Italian) parsley
150g momen (firm) tofu, cubed
100ml thickened (pouring/whipping) cream
3 tablespoons Sweet Miso Sauce

*If you are looking for a gluten-free recipe, you can cook this gratin without the breadcrumbs. Just sprinkle cheese and parsley on top and bake! It’s also nice with English spinach if you want to add an extra dose of greens.


Preheat the oven to 180°C. Butter the surface of a casserole dish or cast-iron pan.

Bring a saucepan of water to the boil. Add the cauliflower and boil for a few minutes, until lightly cooked.

Heat the oil in a small frying pan over  medium-high heat and sauté the mushroom for  2-3 minutes, or until cooked through. Season with salt and pepper.

In a small bowl, mix together the breadcrumbs, cheese and parsley.

Arrange the cauliflower, mushroom and tofu in the casserole dish. Drizzle over the cream and sweet miso sauce. Spread the breadcrumb mixture evenly over the vegetables and bake the gratin for 20 minutes, until nice and brown.

This is an edited extract from CIBI by Meg and Zenta Tanaka published by Hardie Grant Books RRP $50.00 and is available in stores nationally and online

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