Ching's cauliflower noodle salad
Ching shows us how to make a really simple yet delicious salad!
Miso roasted cauliflower noodle salad
Serves 2 or 4 to share
Prep 15 minutes
Cook 15-20 minutes
1 large head of cauliflower
Pinch of sea salt
2 generous pinches of freshly ground black pepper
Generous drizzle rapeseed oil
2 large garlic cloves, roughly chopped
1 tbsp red miso paste
2 tbsp Tamari or low-sodium light soy sauce
1 tbsp golden syrup
200g cooked vermicelli rice noodles, tossed in a drizzle of sesame oil
400g can chickpeas, drained and rinsed
2 carrots, sliced into julienne strips
2 spring onions, trimmed and sliced julienne
1 tbsp roasted cashew nuts
1 tbsp tahini
1 heaped tbsp freshly grated root ginger
2 tbsp Tamari or low sodium light soy sauce
Drizzle toasted sesame oil
1 tbsp clear rice vinegar
Drizzle of Sriracha (optional) if you like spice
1. Preheat the oven to 180C/gas 4.
2. Prepare the cauliflower. Remove the outer leaves (use in a stir-fry if liked) keep the inner leaves and set aside. Break the cauliflower up into similar-sized florets and place them in a roasting tray with the inner leaves. Season with the salt and pepper and drizzle over the rapeseed oil.
3. Put the garlic, miso paste, Tamari or light soy sauce and golden syrup in a jar and shake well to combine. Drizzle this mixture over the cauliflower florets and leaves, making sure they are well covered. Roast for 15-20 minutes until golden.
4. For the salad: Meanwhile, prepare the salad. Pile the noodles on a large platter and top with the chickpeas and carrots.
5. For the dressing: Place the tahini, ginger, Tamari or low-sodium light soy sauce, toasted sesame oil, and clear rice vinegar in a jar and shake well, then set aside.
6. Remove the cauliflower from the oven and pile on to the serving platter on top of the noodle salad. Sprinkle with the spring onions then drizzle over the dressing. Top with the cashew nuts and serve immediately. Drizzle with sriracha hot sauce for some extra kick of spice if you like.
Red miso paste can be bought online and in some supermarkets in the international section, or in Asian supermarkets. If unavailable, use white miso.