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Cauliflower salad with miso dressing and pistachio pesto

Charred cauliflower with a silky miso-lime dressing.
Crunchy pistachio pesto adds sweet, nutty heat.
Red chicory and spring onion make it bright and addictive.

side dish ⏱ 75 min 340 kcal / portion 26.0 g carbs / portion (estimated) vegetarian glutensesametree nuts 🔗 Original source

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Cauliflower salad with miso dressing and pistachio pesto
v5 · rb0e705f985 20260727Z1751 1 piece cauliflower 150 ml vegetable oil 4 pieces spring onion 270 ml apple juice 25 g white miso 1½ tsp lime juice 40 g parsley leaf 1 tsp lime zest sea salt to taste 🍳 ⏱ 12 min whisk apple juice and white miso in a saucepan and boil then simmer until deeply brown and syrupy ⏳ cool the dressing completely then stir in lime juice and sea salt and whisk in vegetable oil to make it silky 🍳 toast pistachios with szechuan peppercorns and nori flakes and aleppo chilli flakes and sea salt then pulse until lentil-sized ⏳ remove reserved pistachio mixture and pulse parsley and spring onions with the rest to combine 🔪 pulse in vegetable oil, apple juice, lime zest and 0.125 tsp sea salt to make a coarse pesto 🔥 preheat oven to 240°C fan and line a roasting tray with parchment 🌀 toss cauliflower with vegetable oil and dressing and sea salt to coat 🔥 ⏱ 20 min roast cauliflower, turning once, until charred and with a slight bite, then cool 🌀 combine cooled roasted cauliflower, sliced apple, chicory, spring onion, remaining dressing and pesto in a large mixing bowl and toss to coat 🍽 arrange on a platter and scatter over the reserved pistachio mixture Cauliflower Miso Salad 🥗 50 g pistachio ½ tsp szechuan peppercorns 1 tbsp nori flakes ¾ tsp aleppo chilli flakes 0.5 pieces apple 0.5 pieces granny smith apple 1 piece red chicory black pepper to taste 250 ml 70 ml pistachio, szechuan peppercorns, nori flakes, aleppo chilli flakes 3 pieces 70 ml vegetable oil 20 ml apple juice lime zest 1 piece spring onion apple, granny smith apple, red chicory, black pepper 10 ml vegetable oil cauliflower remaining dressing
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Preparation steps

  1. whisk apple juice and white miso in a saucepan and boil then simmer 12 min until deeply brown and syrupy
  2. cool the dressing completely then stir in lime juice and sea salt and whisk in vegetable oil to make it silky
  3. toast pistachios with szechuan peppercorns and nori flakes and aleppo chilli flakes and sea salt then pulse until lentil-sized
  4. remove reserved pistachio mixture and pulse parsley and spring onions with the rest to combine
  5. pulse in vegetable oil, apple juice, lime zest and 0.125 tsp sea salt to make a coarse pesto
  6. preheat oven to 240°C fan and line a roasting tray with parchment
  7. toss cauliflower with vegetable oil and dressing and sea salt to coat
  8. roast cauliflower for 20 min, turning once, until charred and with a slight bite, then cool
  9. combine cooled roasted cauliflower, sliced apple, chicory, spring onion, remaining dressing and pesto in a large mixing bowl and toss to coat
  10. arrange on a platter and scatter over the reserved pistachio mixture

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