Miso Glazed Cauliflower Salad w Mango Dressing
I don’t know about you but weather really influences what I eat. In the summer we eat light and a lot more raw food. But in the winter, cooked grains and delicious hearty veggies seem to call my name.
This quinoa “salad” with miso glazed cauliflower and creamy mango-lime dressing is one of those recipes that can satisfy when the storms are howling or when we get a little warm snap. It traverses both! Its relatively easy to put together and loaded with flavor. Not to mention loaded with delicious, nutritious ingredients.
The cauliflower is baked in the oven (as this is part of our cooked and transitions collection) and coated with a miso glaze. The quinoa gets tossed with a mango-lime dressing, green onions, raw snap peas, red pepper and sautéed mushrooms. It is really bursting with flavor.
Cooking Classes!
I also have an announcement that you will be hearing about quite a bit. I am going to be teaching a 5 day and a 2 day cooking class at 1440.org in April and July! I am so excited to announce this as 1440.org is an amazing place. Actually it’s quite mind-blowing.
Want to learn more about 1440 and my class? Click here: Getting Started with Plant Based Cooking
The facilities are top of the line and beautiful. The campus is stunning as it sits in a redwood forest! Pop on over and take a look.
Miso Glazed Cauliflower and Quinoa with Mango Lime Dressing
Serves 4
Preheat oven to 350 degrees.
Miso Glaze
- 2 tablespoons light miso
- 1/4 cup pure maple syrup
- 1/2 teaspoon raw apple cider vinegar
- 1/4 teaspoon toasted sesame oil
- Whisk all ingredients together in a medium bowl and set aside.
Cauliflower
- 1 medium head cauliflower, separated into bite size florets.
- 3 tablespoons coconut aminos or nama shoyu
- Toss cauliflower florets in coconut aminos and arrange on baking sheet.
- Place in pre-heated 350 degree oven for 15 minutes.
- Remove from oven and gently toss with miso glaze.
- Place back on baking sheet and bake for another 10 minutes.
Mango Lime Dressing
- 1/4 cup cashews, soaked until soft
- 1/4 cup water
- 1 cup diced fresh mango
- 2 tablespoons lime juice
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Himalayan salt (more to taste)
- Place all ingredients in high-speed blender and blend until smooth.
Quinoa Mixture
- 3 cups sliced mushrooms
- 1 cup snap peas, cut into bite-sized pieces
- 1/2 cup sliced scallions
- 1 cup diced fresh mango
- 1/4-1/2 cup diced red pepper
- 4 cups cooked quinoa
- Mango Lime Dressing
- Toss all ingredients together in a large bowl.
- Top with cauliflower to serve.
Gabriele wrote on March 15, 2018
This is simply delicious! Quick and easy to make and crispy, fresh taste. A great take-away for lunch. Nice subtle flavors.
Nice ‘spring’ entry dish!
Susan wrote on March 15, 2018
So glad you liked it! Cheers!
Stella wrote on April 12, 2018
It looks like a heavenly lunch. Love the way the cauliflower salad is served.