Honey Miso Cauliflower

We love local restaurants. We always avoid the large chains and look to discover and support small, local businesses. The food is always better and it is a more personal experience.

Our favorite restaurant is Kitchen Social. Prior to the pandemic we had a standing Sunday afternoon reservation. Thankfully, now that Ohio has expanded its vaccinations, we are back regularly, although on Mondays now since I do a lot of cooking on the weekends.

Kitchen Social is one of the best run restaurants I have ever seen. That comes from the years of experience of its owners. Their attention to detail and desire for excellence is second to none. Combined with outstanding food, it’s no wonder they have not only survived the pandemic but are thriving.

They opened in November of 2019, just 4 months before the stay at home order. Then they quickly pivoted to a carryout model. As with everything they do, they executed this to perfection. The quality of the food never suffered.

It has been so great to be back in their restaurant and see them and their wonderful staff. They also recently announced the opening of their second restaurant in Central Ohio, at Bridge Park in Dublin. Look for this to be open later this Summer.

Asian cuisine is very popular in our house. With a somewhat picky son and a vegetarian daughter, stir fry offers everyone an opportunity to build their own plate. If we have a protein with it I just cook it separately from the vegetables. And we all love rice.

In this dish I tried to replicate the sauce and flavors of Kitchen Social’s Honey Miso Cod. I used a combination of honey, miso paste, sesame oil, rice vinegar, and soy sauce. Not as good as Kitchen Social but still tasty.

Instead of a protein, I used cauliflower as the star of the dish, a proxy for chicken. The rest of the vegetables included carrots, red peppers, sugar snap peas, onion, asparagus, poblano peppers, and jalapeños.