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Miso roasted cauliflower, avocado and lentil salad

• Nadine Brown

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Serves 2

Easy

Total time: 50 mins

A star rating of 5 out of 5.2 ratingsRate

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Fibre-rich cauliflower is roasted in a miso dressing – also filled with probiotics – and turned into a rustic salad with pickled onions and lentils. It's delicious and great for your gut too

Healthy

Vegetarian

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

Cook’s tip: Boost your plant points

"This gut-healthy salad is packed with healthy plants and probiotics. To boost the plants even further I’ve added a couple of handfuls of kale, plus some cooked quinoa to make it a more substantial meal and take the plant points up to 8.5."

Note these changes to the recipe will alter the nutritional information displayed.

Here are more ways to boost your plant points and plant-packed recipes.

Miso roasted cauliflower, avocado and lentil salad recipe

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal752

• fat45.6g

• saturates8g

• carbs49.4g

• sugars18.8g

• fibre21.1g

• protein25.3g

• salt1.2g

  low

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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.

Try our best cauliflower recipes here:

Authors

Nadine Brown

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A star rating of 5 out of 5.2 ratings

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