Miso Roasted Cauliflower Noodle Salad
Ingredients
Salad
- 1 pack (300g) fresh rice noodles
- 1 head cauliflower
- 1 tin (400g) chickpeas
- Large handful kale
- 2 tsp soy sauce
- 2 tbsp miso paste
- 1 tbsp rapeseed or olive oil
- Spring onion & coriander for serving
Dressing
- 1.5 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp agave
Preparation
Break the cauliflower into small florets and place on a baking tray. Mix the miso paste with rapeseed or olive oil and toss the cauliflower in it. Roast in the oven for 15-20 minutes.
Heat a large pan, add the chickpeas and 2 tsp soy sauce, and cook for a few minutes.
Remove the chickpeas from the pan and add the fresh noodles. Stir fry for a few minutes or per packet instructions.
Meanwhile, heat a separate pan with a drizzle of oil and cook the kale down for 5 minutes with some salt and pepper.
Mix all ingredients for the dressing in a bowl.
Serve the rice noodles with the kale, chickpeas, roasted miso cauliflower and top with the dressing, spring onion and coriander.
