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    Home » Gourmet Salads

    Miso Cauliflower Loaded with Great Umami Flavour

    Filed Under: Gourmet Salads, Vegan, Winter Salads

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    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 & CORIANDER ON THE SIDE

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

    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. 

    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 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!
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    « Miso Vinaigrette - Full of Wonderful Japanese Flavour ?
    Vegan Caesar Dressing - wonderful plant-based creaminess »

    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’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.

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