How to Prepare Yummy Miso Roasted Cauliflower Salad

Miso Roasted Cauliflower Salad. Mix miso with water until well mixed in a medium bowl. Add olive oil, soy sauce, mirin, Sriracha and garlic. Marinate the Cauliflower Remove leaves from cauliflower head, core, and cut into bite-sized florets.

A welcome addition to the holiday table. As soon as the cauliflower is done, transfer to the bowl with the miso mixture and gently toss. Meanwhile, make veg salad: Place nut spread, miso, vinegar, sugar, water, olive and sesame oils in a screw-top jar; shake well until combined. You can cook Miso Roasted Cauliflower Salad using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Miso Roasted Cauliflower Salad

It's of large head of cauliflower, sliced in 1 inch steaks.
It's of miso, I used red, yellow miso was in the original recipe.
You need of water.
You need of olive oil.
You need of soy sauce or tamari.
Prepare of mirin.
You need of garlic crushed and chopped.
It's of Sriracha sauce.
Prepare of I tsp sesame oil.
You need of large fresh red shiso leaves, chopped.
It's of piece of fresh ginger, peeled and grated.
It's of Juice of 1/2 a lime.

Now add it to the salad veggies and toss well. Place a jelly-roll pan in oven. Combine olive oil, miso, and garlic. Massage mixture evenly onto cauliflower florets.

Miso Roasted Cauliflower Salad step by step

Heat oven to 450° F..
Break sliced cauliflower into flowerets..
Mix miso with water until well mixed in a medium bowl. Add olive oil, soy sauce, mirin, Sriracha and garlic. Toss cauliflower in mixture..
Arrange cauliflower on a shallow pan and roast 15-20 minutes..
Flip or stir cauliflower on the baking pan and cook for 10-15 mins more..
Take cauliflower out of the oven and let cool for 10 minutes..
Add chopped red shiso, sesame oil, grated ginger and lime juice to roasted cauliflower. Toss or mix well..
Serve as a side dish..

Combine the miso, oil, soy sauce, vinegar and red pepper flakes in a small bowl. Toss the cauliflower with the miso mixture and spread in a single layer on the baking sheet. Chop your cauliflower into medium florets. In a separate bowl, mix your miso paste, tamari, avocado oil, and water together, stirring out any large clumps with a fork or small whisk. In a large mixing bowl, combine the miso paste mixture and the cauliflower, tossing to coat evenly.