Name: Miso Chickpea & Cauliflower Salad Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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; 1 tsp power of three seaweed flakes; 1 tsp seaweed salt

Miso Chickpea & Cauliflower Salad Recipe

Course: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This delicious cauliflower salad recipe is made with miso and chickpeas to add nutrients and lovely umami flavour. It can be served as a main or side and is fulling, colourful and yummy!

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
1 tsp power of three seaweed flakes
1 tsp seaweed salt

Directions

Preheat oven to 180 degrees fan force.
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.
Using a small bowl for the dressing mix together the peanut butter, sesame oil, water, miso, and chilli flakes.
Turn oven to fan grill and cook for another 10 minutes or until golden brown. Place in a bowl.
Toss in dressing into the salad and sprinkle with the power of three and coriander and mix.

Notes

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 colour and nutrients.