• HOME
  • RECIPES
    • Salad Index
      • 10 Minute Salads
      • Dinner Salads
      • Few Ingredient Recipes
      • Gourmet Salads
      • Grain & Pasta Salads
      • Leaf Salads
      • Legume and Pulse Salads
      • Low Carb
      • Make Ahead Salads
      • Summer Salads
      • Winter Salads
      • Fruit Salads
    • Dressing Index
    • Spice Blends & Pastes
  • This & That
    • FRUIT AND VEGETABLE WASHING
    • How to prep avocado one step at a time
    • How to prepare artichokesโ€ฆ
    • How to salt eggplantโ€ฆ
    • How to cut chiffonadeโ€ฆ
    • How to Trim Green Beans โ€“ the fast way!
    • How to soften kale for unforgettable salads
    • How to peel & devein a prawnโ€ฆ
    • Conversions & Measures
      • Measuring Cups and Spoons Worldwide
      • Liquid vs Dry Measures – what’s the differences?
  • LET’S SHOP!
  • Generic selectors
    Exact matches only
    Search in title
    Search in content
    Search in posts
    Search in pages

    More results...

  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Salads with Anastasia

Leave a Comment

Miso Cauliflower Loaded with Great Umami Flavour

Gourmet Salads· Winter Salads

Share
Pin
Tweet
Share
Jump to Recipe
Dairy FreeVegetarian

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.


MISO CAULIFLOWER IN BLUE BOWL WITH CHOPSTICKS, CHILLI FLAKES & CORIANDER ON THE SIDE

We have smothered cauliflower florets in a decadent miso marinade and then roasted until soft, nutty and golden – mmmm ๐Ÿ˜‹! 

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 doesnโ€™t discolour our white cauliflower. 

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. 

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!

You will need:

MISO CAULIFLOWER INGREDIENTS WITH TEXT

How to make it 

1PREPARE THE CAULIFLOWER 
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.

  • HANDS CUTTING THE STEM FROM A CAULIFLOWER ON WOODEN BOARD
    CUT THE STEM FROM CAULIFLOWER
  • CAULIFLOWER FLORETS ON WOODEN BOARD
    CAULIFLOWER FLORETS

2MAKE THE MARINADE
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).

  • MISO MARINADE INGREDIENTS IN BOWL WITH SPOON
    ADD MARINADE INGREDIENTS TO BOWL
  • WHISKING MARINADE TO BREAK UP MISO & COMBINE
    WHISK TO BREAK UP MISO & COMBINE
  • POURING MISO MARINADE OVER CAULIFLOWER FLORETS IN GLASS BOWL WITH CHILLI FLAKES
    ADD FLORETS & MARINADE TO BOWL
  • MIXING CAULIFLOWER FLORETS & MISO MARINADE TO COMBINE
    MIX TO COMBINE
  • ADDING MARINATED CAULIFLOWER FLORETS TO A LINED BAKING TRAY
    ADD FLORETS TO TRAY
  • ROASTING MISO CAULIFLOWER TIL GOLDEN & SOFT
    ROAST TIL GOLDEN & SOFT

3SHAKE 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.

  • ADDING MISO DRESSING INGREDIENTS TO JAR
    ADD INGREDIENTS TO JAR
  • WHISK VINAIGRETTE TO BREAK UP MISO
    WHISK TO BREAK UP MISO
  • SHAKE MISO VINAIGRETTE IN GLASS JAR
    SHAKE TO EMULSIFY

4ASSEMBLE 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. 

  • ROASTED MISO CAULIFLOWER FLORETS IN BOWL
    ARRANGE FLORETS IN BOWL
  • POURING VINAIGRETTE OVER ROASTED MISO CAULIFLOWER
    POUR OVER VINAIGRETTE
  • TOPPING MISO CAULIFLOWER FOR CORIANDER & CHILLI FLAKES
    TOP WITH CORIANDER & CHILLI THEN SERVE

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 

  • You can easily enjoy Miso Cauliflower several days after making either cold or heated. 
  • I love stir-frying the leftovers to warm them up and adding them to nutty cooked soba noodles with green onions, fresh herbs and sesame seeds.
  • Also great as a filling for an omelette.
  • The leftovers also make a great soup blitz the cauliflower until smooth add to saucepan with chicken or vegetable stock, simmer until heated. Taste and adjust seasonings, you may need to add some additional miso for flavour. Serve topped with Japanese furikake.

Would you like to try some more brassica salads?

  • LOW CARB BROCCOLI SALAD WITH FETA DRESSING WALNUTS & CHILLI, RAW BROCCOLI, CHILLIS & FETA DRESSING ON THE SIDE
    LOW CARB BROCCOLI SALAD
  • ROAST-CAULIFLOWER-SALAD-675-LAND
    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 & FETA
    BROCCOLINI SALAD CHORIZO & FETA
  • BROCCOLI SLAW
    BROCCOLI SLAW
MISO CAULIFLOWER IN BLUE BOWL WITH CHOPSTICKS, CHILLI FLAKES & 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
Cook Time: 30 minutes
Total Time: 40 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
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 tbsp sesame oil
  • 2 tbsps rice vinegar
  • 1 tbsp soy sauce or tamari
  • 1 tsp chilli flakes (adjust to your liking)
For the vinaigrette
  • ยผ cup MCT or neutral oil
  • 3 tbsps rice vinegar
  • 2 tbsp white miso paste
  • 1 tbsps soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger grated
  • 1 clove garlic minced
To garnish
  • ยผ 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
Pin
Tweet
Share

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasnโ€™t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Previous Post: « Miso Vinaigrette – Full of Wonderful Japanese Flavour ๐Ÿฅข
Next Post: Vegan Caesar Dressing – wonderful plant-based creaminess »

Reader Interactions

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

Looking for a recipe?

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages

More results...

Welcome

ANASTASIA FROM SALADS WITH ANASTASIA

Hi, Iโ€™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.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

10 Minute Salads

Dinner Salads

CURRY CHICKEN SALAD FEATURED IMAGE
Browse my top categories using Recipe Key
    Gluten FreeDairy FreeLow CarbVegetarian

Salad Tools & Books

  • Salad Books
  • Mandoline Slicers
  • Salad Spinners
  • Small Food Processors
  • Spiralizers
  • How to…

Terms & Policies

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

Copyright © 2021 ยท Salads with Anastasia ยท 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.