Miso-Roasted Cauliflower Salad

With Wasabi Peas and Sliced Almonds

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Soy, Tree Nuts

Calories Conscious
Vegetarian
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.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • Info
    2 Tbsp. Miso Paste - Gluten-Free
  • Info
    ⅓ fl. oz. Soy Sauce - Gluten-Free
  • 1 Romaine Heart
  • 1 Shallot
  • ⅓ fl. oz. Toasted Sesame Oil
  • 1 fl. oz. Seasoned Rice Vinegar
  • 3 oz. Matchstick Carrots
  • 1 oz. Wasabi Peas
  • Info
    ½ oz. Sliced Almonds
  • ½ fl. oz. Sriracha
  • Nutrition (per serving)

  • Calories
    316
  • Carbohydrates
    60g
  • Fat
    12g
  • Protein
    14g
  • Sodium
    1709mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Marinate the Cauliflower
    1

    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.

  • Step 2 - Roast the Cauliflower
    2

    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.

  • Step 3 - Prepare Remaining Ingredients
    3

    Prepare Remaining Ingredients

    Cut end off romaine, halve lengthwise, then coarsely chop. Peel and mince shallot.

  • Step 4 - Make the Dressing
    4

    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.

  • Step 5 - Toss the Salad
    5

    Toss the Salad

    Add romaine and matchstick carrots to bowl with dressing and toss together.

  • Step 6 - Plate the Dish
    6

    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!