Make this rustic salad, then check out our turmeric roasted cauliflower salad, cauliflower couscous salad and more vegetarian salad recipes.


  • 1 small red onion, thinly sliced
  • 75ml cider vinegar
  • 1½ tbsp miso paste
  • 4 tbsp olive oil
  • 1 tsp runny honey
  • 1 clove garlic, crushed
  • 1 cauliflower, leaves removed and cut into florets (580g prepared weight)
  • 1 lemon, juiced
  • 2 avocados, cubes
  • 250g ready-cooked puy lentils
  • 100g radishes, trimmed and thinly sliced
  • 10g coriander, roughly chopped


  • STEP 1

    Combine the onion and vinegar in a small bowl with a pinch of salt, and set aside.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Combine the miso, 2 tbsp of the olive oil, ½ tsp of the honey and all the garlic in a large bowl. Add the cauliflower and toss through the miso mixture. Season, then spread out on a baking tray lined with baking paper and transfer to the oven. Roast for 30 minutes, stirring halfway through, until tender and golden on the edges. Set aside to cool.

  • STEP 3

    Combine the remaining honey and lemon juice in a small bowl, and whisk in the remaining olive oil. Put the roasted cauliflower, avocado, lentils and radishes in a large bowl. Add the dressing and coriander, and toss together. Season to taste, divide between four plates and serve, dressed with the pickled onions.

Try our best cauliflower recipes here:

Chickpea and Cauliflower Curry Recipe

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