Roasted Cauliflower Kale Salad with Miso Tahini Dressing
User Reviews
4.9
Roasted Cauliflower Kale Salad with Miso Tahini Dressing
Description
The salad starts by roasting cut cauliflower florets coated with olive oil, kosher salt, and freshly ground black pepper in a hot oven until the edges are caramelized and golden brown. This roasting process enhances the natural sweetness and adds a toasty flavor. Separately, fresh kale and sliced red onion provide a bitter and sharp contrast, lending freshness and color.
A miso tahini dressing is prepared by combining tahini, all-purpose miso sauce, and rice vinegar, creating a balanced flavor with umami, creaminess, and acidity. Tossing the roasted cauliflower and fresh vegetables with this dressing brings cohesion to the dish. Optional additions of glazed pecans and crunchy croutons introduce nutty flavors and crisp textures, making the salad more substantial.
This salad suits a vegetable-rich meal or a light main course. The miso tahini dressing complements the roasted vegetables’ earthiness while brightening the overall flavor profile. It can be served warm or at room temperature.
Ingredients
- 1 head cauliflower (2 lb, 907 g)
- 2 Tbsp extra virgin olive oil
- ½ tsp kosher salt Diamond Crystal brand
- black pepper freshly ground
- ¼ red onion
- 1 bunch kale (7 oz, 200 g; I used curly kale)
- ⅓ cup pecans optional; highly recommend, glazed
- ⅓ cup croutons (optional; highly recommend)
For the Miso Tahini Dressing
- 2 Tbsp tahini
- 4 Tbsp all-purpose miso sauce make my Miso Sauce recipe; or use 3 Tbsp miso + 1½-2 Tbsp sugar for a simpler taste, homemade
- 3 Tbsp rice vinegar or 2 Tbsp lemon juice, unseasoned
Instructions
- Gather all the ingredients. Preheat the oven to 450ºF (232ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
To Roast the Cauliflower
- Cut 1 head cauliflower into quarters.
- Discard the core and cut it into smaller, bite-size florets.
- Rinse the cauliflower and drain well. Put the cauliflower on a rimmed baking sheet. Drizzle 2 Tbsp extra virgin olive oil over the florets.
- Season with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper and toss with your hands to combine (your hands will get oily, but this method makes great roasted cauliflower). Make sure each floret is coated with a thin layer of oil.
- Roast in the oven for 17–20 minutes, or until the edges are nicely caramelized and golden brown. Remove from the oven and set aside to cool.
To Mix the Miso Tahini Dressing
- Stir the tahini really well before measuring. Combine 2 Tbsp tahini, 4 Tbsp Homemade All-Purpose Miso Sauce, and 3 Tbsp rice vinegar (unseasoned) in a small bowl or mason jar. Tip: My All-Purpose Miso Sauce is already sweetened. If you use regular miso instead, taste the dressing, and adjust the sweetness by adding sugar or honey to your liking. Each brand/type of miso has different saltiness and flavor. Make sure to taste your dressing (it should taste a bit stronger before combining with the salad).
- Whisk to combine or shake well. You can keep this dressing for up to a week in the refrigerator.
To Prepare the Salad
- Thinly slice ¼ red onion.
- With 1 bunch kale, grip the bottom of the stem with one hand and use the other hand to rip the leaves away from you, as pictured. (You also can use a knife to remove the leaves from the stems.) Tip: Sturdy kale stems can be chopped up and added to stir-fries.
- Rinse the leaves in a colander, drain well, and chop the kale into smaller pieces. Tip: Rinse before chopping so all the good vitamins won‘t drain from kale.
- Add the chopped kale and dressing to a bowl and toss to mix. Make sure that the kale is well coated with dressing at this stage. Once you add the cauliflower, you don‘t want to break them into smaller pieces by mixing too much.
- Add the thinly sliced red onion and roasted cauliflower.
To Serve
- Gently toss one more time and serve at room temperature or chilled. Sprinkle ⅓ cup glazed pecans and ⅓ cup croutons and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 604mg | 25% |
| Potassium | 648mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 3259IU | 65% |
| Vitamin C | 109mg | 121% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
