Roasted cauliflower salad with miso

Name: Roasted cauliflower salad with miso
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 tsp maple syrup; 2 garlic cloves; 1 cauliflower; 1 lettuce; 6 mini cucumbers; 200 g baby mange-touts; 1 spring onions incl. green parts; 1 bunch coriander; 100 g cashew nuts; 1 tbsp rapeseed oil; 2 tbsp rice vinegar; 2 tbsp sesame oil; 100 g glass noodles; 3 tbsp miso paste; salt and pepper to taste; 2 tbsp sesame seeds

Vegan main dish salad

Total: 1 hr | Active: 30 min.

vegan, lactose-free

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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!

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 people

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

How it's done

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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