• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Salads with Anastasia logo
  • SALAD RECIPES
  • COLLECTIONS
  • DRESSINGS
  • SALAD VEGGIES
  • ABOUT
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
Home » Gourmet Salads

Miso Cauliflower Loaded with Great Umami Flavour

Made by Anastasia Papapetros - Serves 6 Filed Under: Best Winter Salads, Gourmet Salads, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Vegan Salads, Vegetable Salad

Share
Pin10
Post
Share

Miso Cauliflower offers an umami taste sensation that will be lucky to make it to the dinner table it is just that delicious. An impressive dinner party side to fall in love with.

Jump to Recipe Print Recipe
Miso cauliflower in blue bowl with chopsticks, chilli flakes and coriander on the side.

We have smothered cauliflower florets in a decadent miso marinade and then roasted until soft, nutty and golden - mmmm!

In This Post:
 [hide]
  1. You Will Need
  2. Step-by-Step Instructions
  3. What to Serve With It
  4. Tips and Questions
  5. Try Some More of Our Brassica Salads?
  6. Recipe Card

You Will Need


MISO CAULIFLOWER INGREDIENTS WITH TEXT

Make It With Exotic Romanesco

As an interesting alternative try this salad with Romanesco cauliflower or broccoflower, it is a hybrid of broccoli and cauliflower with a slightly sweet mild flavour. It looks like a green cauliflower with high pointy florets. 

Step-by-Step Instructions


Step 1 - Prepare the Cauliflower

Preheat the oven 180oF / 360oC and line a baking tray with baking paper.
Wash your cauliflower, cut off the stem and cut into small florets.

HANDS CUTTING THE STEM FROM A CAULIFLOWER ON WOODEN BOARD
HANDS CUTTING THE STEM FROM A CAULIFLOWER ON WOODEN BOARD

Step 2- Roast the Cauliflower

Add all the marinade ingredient to bowl and mix well to break up the miso and to combine.

Place the cauliflower florets and the marinade in a mixing bowl and toss until well coated.

WHISKING MARINADE TO BREAK UP MISO & COMBINE
MIXING CAULIFLOWER FLORETS & MISO MARINADE TO COMBINE

Arrange in a lined baking tray and place in the middle part of your oven. Roast until well cooked and golden brown (approximately 30 minutes).

ADDING MARINATED CAULIFLOWER FLORETS TO A LINED BAKING TRAY
ROASTING MISO CAULIFLOWER TIL GOLDEN & SOFT

Step 3 - Shake Up Dressing

Add all the dressing ingredients to a glass jar, whisk to break up miso then shake well until emulsified.

Taste and adjust seasonings according to your liking.

WHISK VINAIGRETTE TO BREAK UP MISO
SHAKE MISO VINAIGRETTE IN GLASS JAR

Step 4- Assemble the Salad

Arrange cauliflower into a salad bowl or platter, drizzle over the dressing.

Scatter the mint leaves and chilli flakes on top to garnish. 

POURING VINAIGRETTE OVER ROASTED MISO CAULIFLOWER
TOPPING MISO CAULIFLOWER FOR CORIANDER & CHILLI FLAKES

What to Serve With It

This is a great side to serve alongside your roast, steak dinner, grilled salmon or noodles. Try it with a Japanese style roast chicken or with or teriyaki glazed rissoles.

We served ours with baked tonkatsu which are panko-crusted pork chops so we could dip them in the yummy miso vinaigrette!

Tips and Questions

What is Miso Paste?

  • Miso is a Japanese staple and is made with soy beans a grain (like rice or barley), salt, and koji (a mold) and then it is allowed to ferment anywhere from a few weeks to several years.
  • There are two different types of miso light coloured miso which is light beige to yellow in colour or dark miso which is red, light brown to almost black in colour.
  • Light miso is lighter and sweeter in flavour due to shorter fermentation time. It's made with less soybean content and more grains, like white rice. 
  • Dark miso is fermented for longer for a stronger, and saltier flavour. It is made with a higher proportion of soybeans and salt for an intense complex flavours.
  • For this recipe we are using the light coloured miso, for its delicate flavour profile and so that it doesn’t discolour our white cauliflower. 

Can I Make It Ahead?

  • The marinade and dressing can be made several days in advance and kept covered in your fridge.
  • You can also prepare the cauliflower and marinate it the day before and keep,it covered in the fridge, take it out in advance and bring it to room temperature before roasting.
  • As this is best served as hot side it is best to roast just before serving.

What About the Leftovers?

  • The marinade and dressing can be made several days in advance and kept covered in your fridge.
  • You can also prepare the cauliflower and marinate it the day before and keep,it covered in the fridge, take it out in advance and bring it to room temperature before roasting.
  • As this is best served as hot side it is best to roast just before serving.

Try Some More of Our Brassica Salads?

Low carb broccoli salad with feta dressing, walnuts and chilli, raw broccoli, chillies and feta dressing on the side.
LOW CARB BROCCOLI SALAD
Roast cauliflower salad in a bowl on top of a wooden board.
ROAST CAULIFLOWER SALAD
CAULIFLOWER TABBOULEH IN A BOWL WITH ZA'ATAR AND PARSLEY ON THE SIDE
CAULIFLOWER TABBOULEH
KALE AND BROCCOLI SALAD IN LANDSCAPE
KALE & BROCCOLI SALAD
Broccolini salad with crispy chorizo and feta in a ceramic bowl with gold servers.
BROCCOLINI SALAD CHORIZO & FETA
Close-up of broccoli slaw.
BROCCOLI SLAW

Recipe Card

Miso cauliflower in blue bowl with chopsticks, chilli flakes and coriander on the side.

Miso Cauliflower

Miso Cauliflower offers an umami taste sensation that will be lucky to make it to the dinner table it is just that delicious. An impressive dinner party side to fall in love with.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad, Side Dish
Cuisine: Japanese
Keyword: Capable Cooks, dairy-free, low carb, nut free, vegan, vegetarian
Servings: 6 as a side*
Calories: 243kcal
Author: Anastasia Papapetros
Toggle to prevent your screen from going dark
Ingredients
  • 1 kg cauliflower or Romanesco (approximately 1 head of cauliflower 2.2 pounds)
For the marinade
  • 2 tbsps white miso paste
  • 2 tbsps MCT or neutral oil
  • 1 tablespoon sesame oil
  • 2 tbsps rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon chilli flakes (adjust to your liking)
For the vinaigrette
  • ¼ cup MCT or neutral oil
  • 3 tbsps rice vinegar
  • 2 tablespoon white miso paste
  • 1 tbsps soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger grated
  • 1 clove garlic minced
To garnish
  • ¼ cup coriander/cilantro roughly chopped
  • Pinch chili flakes
Metric - Imperial
Instructions
  • Preheat the oven 180F / 360C and line a baking tray with baking paper.
  • Wash your cauliflower, cut off the stem and cut into small florets.
  • Add all the marinade ingredient to bowl and mix well to break up the miso and to combine.
  • Place the cauliflower florets and the marinade in a mixing bowl and toss until well coated.
  • Arrange in a lined baking tray and place in the middle part of your oven. Roast until well cooked and golden brown (approximately 30 minutes).
  • Add all the dressing ingredients to a glass jar, whisk to break up miso then shake well until emulsified.
  • Taste and adjust seasonings according to your liking.
  • Arrange cauliflower into a salad bowl or platter, drizzle over the dressing. Scatter the mint leaves and chilli flakes on top to garnish.

Notes

*These are small serves.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 243kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 14g | Sodium: 814mg | Potassium: 541mg | Fiber: 4g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 81mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
Share
Pin10
Post
Share

More Gourmet Salads

  • Red leaf salad on black plate with red lettuce leaves and rosemary stems on the side as well as a small bowl with honey.
    Ravishing Red Leaf Salad
  • Cabbage fennel slaw in a black bowl with mint sprigs, lime leaves and halved finger limes.
    Cabbage Fennel Slaw with Finger Limes
  • Walnut pomegranate salad on a white plate with a parsley sprig on the side sitting on a blue and white patterned tea towel.
    Walnut Pomegranate Salad with Green Olives
  • Arugula Fig Salad in a white bowl with arugula, and halved figs on the side.
    Arugula Fig Salad with Blue Cheese

About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Photo of Anastasia.

Hi, I'm Anastasia! Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in-season fresh produce.

More about me →

Our Latest Posts

  • Green and red cabbage, broccoli and Brussels sprouts cooked, cut and raw on a wooden surface.
    What Goes Well With Cabbage
  • Three different types of cabbage halves with a shreds in front on a wooden board.
    How to Cut Cabbage for Slaw
  • A pile of different types of cabbages.
    Discover 10 Cabbage Varieties (NEW)
  • Kale Greek salad on a white plate with a blue napkin on the side.
    Kale Greek Salad

Welcome

ANASTASIA FROM SALADS WITH ANASTASIA

Hi, I’m Anastasia,
Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in-season produce.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Looking for a recipe?

Greek Salad Collection

NARROW PICS OF VARIOUS GREEK SALADS WITH A TEXT OVERLAY

Cheesy Salad Collection

Various salads with cheese and a text overlay.

Green Salad Collection

VARIETY OF GREEN SALADS WITH TEXT OVERLAY

Asian Salads

ASIAN SALAD COLLECTION WITH TEXT OVERLAY

Footer

↑ back to top

About

  • About Me
  • Terms & Conditions
  • Privacy Policy
  • Accessibility Policy
  • Site Credits
  • Contact Me

Get our guide for common salad fails and their fixes...

Recipes & Tools

  • Salads
  • Dressings
  • Spices & Condiments
  • Salad Tools
  • How to Guides
  • What's in Season

Copyright © 2024 · Salads with Anastasia · All Rights Reserved

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsOKAY
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.