Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Miso roasted cauliflower, avocado and lentil salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
Method
- 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.
