Miso Roasted Cauliflower Salad

Name: Miso Roasted Cauliflower Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head of cauliflower, sliced in 1 inch steaks; 2 tbsp miso, I used red, yellow miso was in the original recipe; 2 tbsp water; 2 tbsp olive oil; 1 tbsp soy sauce or tamari; 1 tbsp mirin; 2 cloves garlic crushed and chopped; 1/2 tsp Sriracha sauce; I tsp sesame oil; 5-6 large fresh red shiso leaves, chopped; 1-2 inch piece of fresh ginger, peeled and grated; Juice of 1/2 a lime

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

This is a work in progress. I used a very dark miso when I made it and a artisanal soy sauce that made it very salty. I had some fresh red shiso leaves that where delicious, but I still think this dish just needs something else. Maybe I'll add fennel or roasted red peppers. Maybe carrot and/or burdock to keep the Asian emphasis. Sorry for the messy pic. Cooking up a storm that day.

2 Cancerians cook, Libra eats @lynnD

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Ingredients

1 1/2 hout

4 servings

1large head of cauliflower, sliced in 1 inch steaks
2 tbspmiso, I used red, yellow miso was in the original recipe
2 tbspwater
2 tbspolive oil
1 tbspsoy sauce or tamari
1 tbspmirin
2 clovesgarlic crushed and chopped
1/2 tspSriracha sauce
I tsp sesame oil
5-6large fresh red shiso leaves, chopped
1-2 inchpiece of fresh ginger, peeled and grated
Juice of 1/2 a lime

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Steps

1 1/2 hout

1

Heat oven to 450° F.
2

Break sliced cauliflower into flowerets.
3

Mix miso with water until well mixed in a medium bowl. Add olive oil, soy sauce, mirin, Sriracha and garlic. Toss cauliflower in mixture.
4

Arrange cauliflower on a shallow pan and roast 15-20 minutes.
5

Flip or stir cauliflower on the baking pan and cook for 10-15 mins more.
6

Take cauliflower out of the oven and let cool for 10 minutes.
7

Add chopped red shiso, sesame oil, grated ginger and lime juice to roasted cauliflower. Toss or mix well.
8

Serve as a side dish.

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Cooksnaps

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2 Cancerians cook, Libra eats @lynnD

on September 13, 2020 02:50

Santa Fe, NM

A family of cooks, sharing our food adventures and skills. The eaters take it all in. sometimes surprising will their secret skills.#1) I'm a busy professional and mom. I made my first cake from scratch for my father's birthday when I was 10. It's been a great adventure cooking, making and eating ever since. Vegetarian for 30+ years. Exploring the challenges of baking at high altitude. Stretching into vegan techniques. Always ready to learn about new approaches, fresh and healthy ingredients. I appreciate keeping it simple. Sometimes in food, as in life, less is more.

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Miso Roasted Cauliflower Salad

Miso Roasted Cauliflower Salad

Ingredients

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