Miso Edamame and Cauliflower Salad
This edamame and cauliflower salad is one of my favourite warm salads- it tastes amazing and is filled with protein and healthy veggies!
Ingredients
For the marinade
- 1 tbsp white miso
- 2 tsp lemon juice
- 2 tsp sesame oil
- 2 cloves garlic minced
For the salad
- 1 large cauliflower leaves and florets
- 250 g edamame soya beans (frozen)
- 2 red onions cut into wedges
- 75 g almonds whole
- 120 g rocket*
- 60 g sultanas
For the dressing
- 70 g dairy-free plain yoghurt
- 1 tbsp white miso
- 1 tbsp lemon juice
- 1 clove garlic minced
Instructions
- Preheat the oven to 200°c/180°c fan. To make the marinade, mix the miso, lemon juice, sesame oil and minced garlic cloves.
- Chop the cauliflower into florets, and thin down the stalks on the leaves if they look a little thick. Coat the cauliflower and leaves in the miso marinade and bake in the oven for 15 minutes.
- After 15 minutes, take the tray from the oven. Remove the cauliflower leaves and place to one side. Add the edamame soya beans, onion wedges, and almonds to the tray.
- Give it a little drizzle of olive oil and a sprinkle of salt and pepper, and return to the oven for 10 minutes.
- To make the yogurt dressing, start by loosening the miso with the lemon juice. Then add the miso, lemon juice and garlic to the yoghurt, and stir well until combined.
- Remove the warm vegetables from the oven after 10 minutes. To serve, layer up the rocket, cauliflower leaves, warm vegetables, yoghurt dressing and sultanas.
Notes
*If you don't like rocket, replace with leafy greens of choice!
Tried this recipe?Let us know how it was!