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Miso Cauliflower and Chickpea salad

Tahini-cauliflower-newproducts

Stuck on salad ideas? Try this Peanut butter miso cauliflower salad with a good sprinkle of seaweed salt and the power of three to add nutritious goodness.

Prep time: 20 Cook time: 22 minutes

Ingredients:

1 cauliflower, cut into pieces
1 can of chickpeas, drained and dried
2 red onions, cut into wedges
1 tbsp extra virgin olive oil
2 handfuls of coriander
1 tsp paprika
1 tsp turmeric
1 tbsp peanut butter (alternative tahini)
1 tsp sesame oil
1 tsp miso paste
2 tbsp water
1/2 tsp chilli flakes

Method:

  1. Preheat oven to 180 degrees fan force.
  2. Place cauliflower, chickpeas, and red onion on a baking tray and toss with oil, paprika, turmeric, and seaweed salt. Place in oven for 12 minutes.
  3. Using a small bowl for the dressing mix together the peanut butter, sesame oil, water, miso, and chilli flakes.
  4.  Turn oven to fan grill and cook for another 10 minutes or until golden brown. Place in a bowl.
  5.  Toss in dressing into the salad and sprinkle with the power of three and coriander and mix.

This salad can be stored in the fridge for 2-4 days in an airtight container.

Tips:

  • You can substitute the peanut butter out for tahini.
  • Add a grated carrot for extra nutrition.

Power of Three Seaweed Flakes – 18g

      Blended & packed in New Zealand from imported ingredients. Tested for contaminants (ANZ Food Standards Code) Storage:...

Power of Three Seaweed Flakes – 80g

      Blended & packed in New Zealand from imported ingredients. Tested for contaminants (ANZ Food Standards Code) Storage:...

Seaweed Salt – 300g

      Made in New Zealand from local and imported ingredients. Storage: Store in a cool, dry place away...
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