Roasted Cauliflower Kale Salad With Miso Tahini Dressing Recipe

Recipe By Slurrp

This roasted cauliflower kale salad with miso tahini dressing is a healthy and flavorful dish that combines the earthy flavors of roasted cauliflower and kale with the creamy and tangy miso tahini dressing. The roasted cauliflower adds a delicious nutty flavor and crispy texture, while the kale provides a fresh and vibrant element. The miso tahini dressing brings it all together with its rich and creamy consistency and umami flavor. This salad is perfect as a light lunch or a side dish for dinner.

4.9
18 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Roasted Cauliflower Kale Salad With Miso Tahini Dressing
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Ingredients for Roasted Cauliflower Kale Salad With Miso Tahini Dressing Recipe

  • 1/4 Head Of Cauliflower
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1 cup Chopped Kale
  • 0.13 Ed Onion, Thinly Sliced
  • 1/2 tablespoon Miso Paste
  • 1/2 tablespoon Tahini
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Maple Syrup
  • 1/2 tablespoon Water
  • as required Sesame Seeds, For Garnish

Directions: Roasted Cauliflower Kale Salad With Miso Tahini Dressing Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
  • STEP 3.Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden brown and crispy.
  • STEP 4.While the cauliflower is roasting, prepare the miso tahini dressing. In a small bowl, whisk together miso paste, tahini, lemon juice, maple syrup, and water until smooth and creamy.
  • STEP 5.In a large bowl, combine the roasted cauliflower, chopped kale, and sliced red onion. Drizzle with the miso tahini dressing and toss to coat.
  • STEP 6.Serve the salad immediately, or refrigerate for up to 2 days.
  • STEP 7.Garnish with sesame seeds and enjoy!

Cooking Tips

  • Make sure to cut the cauliflower into evenly sized florets to ensure even roasting.
  • Massage the kale with a bit of olive oil before adding it to the salad to help soften its texture.
  • Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes, avocado, or roasted chickpeas.

Storage and Serving

  • This salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • To serve, you can enjoy it as is or add some protein like grilled chicken or tofu for a more filling meal.
  • You can also serve this salad as a side dish alongside grilled fish or roasted chicken.
Nutrition
value
221
calories per serving
16 g Fat5 g Protein15 g Carbs5 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    5g
  • Carbs
    15g
  • Fiber
    5g

MacroNutrients

  • Carbs
    15g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    113mg
  • Iron
    2mg
  • Vitamin A
    378mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    108mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    89mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    122mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp