All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Think of this miso-roasted cauliflower salad as an investment opportunity. You're investing your time and dollars with the hope you get a return in the form of deliciousness and nourishment. Home Chef is your dinner advisor, and believe us when we tell you, this one is a sure thing. The roasted, umami-rich miso cauliflower delivers big time on all the key metrics: it's quick, healthy, and delicious beyond your wildest speculation. There's even a little kickback from the wasabi peas. We're very bullish on this dish, so make sure this opportunity doesn't pass you by.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Marinate the Cauliflower
Remove leaves from cauliflower head, core, and cut into bite-sized florets. Combine miso paste and soy sauce in a large mixing bowl. Add cauliflower florets to bowl and toss thoroughly to coat.
Roast the Cauliflower
Move cauliflower to prepared baking sheet and season with ¼ tsp. pepper. Wipe bowl clean. Bake for 20-25 minutes, or until browned and tender. Remove from oven and allow to cool at least 5 minutes.
Prepare Remaining Ingredients
Cut end off romaine, halve lengthwise, then coarsely chop. Peel and mince shallot.
Make the Dressing
In same bowl used to marinate cauliflower, add sesame oil, seasoned rice vinegar, half the shallot (add remaining to taste, as the flavor is strong), and a pinch of salt and pepper. Mix until thoroughly combined.
Toss the Salad
Add romaine and matchstick carrots to bowl with dressing and toss together.
Plate the Dish
Divide salad between two plates. Add roasted cauliflower to each plate, then garnish with wasabi peas, sliced almonds, and Sriracha. Wasabi peas and Sriracha are spicy, so add with caution!
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