Roasted cauliflower salad with miso

Roasted cauliflower salad with miso

Total: 1 hr | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 438 kcal
, Fat: 27 g
, Carbohydrate: 30 g
, Protein: 14 g
Miso is the perfect ingredient to add a touch of umami to any dish. It is traditionally made into miso soup, but it's also great for creating a rich, creamy vegan salad dressing. Marinating the cauliflower in miso before roasting enhances the miso flavour of this dish. The salad is quick and easy to prepare and makes a perfect lunch!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cauliflower

1 tbsp rapeseed oil
1 tbsp miso paste
2 garlic cloves, finely chopped
salt and pepper to taste
1 cauliflower, cut into florets

Dressing

2 tbsp miso paste
2 tbsp rice vinegar
2 tbsp sesame oil
4 tbsp water
2 tsp maple syrup

Salad

100 g glass noodles
water, boiling
1 lettuce, in bite-sized pieces
6 mini cucumbers, in slices
200 g baby mange-touts, cut into pieces
1 spring onion incl. green part, cut into thin rings
1 bunch coriander, torn into pieces
100 g cashew nuts, coarsely chopped
2 tbsp sesame seeds
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How it's done

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Cauliflower

Mix the oil, miso paste and garlic in a bowl, then season. Add the cauliflower, mix and place on a baking tray lined with baking paper.

Roast

Approx. 30 mins. in the centre of an oven preheated to 170 °C. Remove the cauliflower from the oven.

Dressing

Mix the miso paste, vinegar, oil, water and maple syrup in a bowl, set aside.

Salad

Place the glass noodles in a bowl, pour the water over the top and leave to stand for approx. 8 mins. Rinse the noodles in cold water, drain, cut into pieces with scissors. Spread the glass noodles on a platter together with the lettuce, cucumber, mange-touts, spring onions and coriander, top with the cauliflower. Drizzle the sauce over the top and sprinkle with the cashews and sesame seeds.

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