Charred Cauliflower Salmon Bowls with Cilantro Miso Hummus  | Natalie Cooks

Ingredients

• 5 cups chopped cauliflower ((from about 1.25-1.5lb head))
• 2 tbsp olive oil
• 1 tsp kosher salt, (divided)
• Black pepper
• 1-1.5 lb salmon, (cut into 4 filets)
• 1 cucumber, (thinly sliced or chopped)
• 1 (15 oz) can chickpeas, drained and rinsed
• ½ bunch cilantro ((about 2 cups loosely packed, plus more for topping))
• ¼ cup + 2 tbsp tahini
• 3 tbsp mellow white miso paste
• 3 tbsp lemon juice
• 1-2- inch knob ginger
• ¼ tsp kosher salt
• ½ cup water
• Bulk it up! ~ Add a scoop of cooked grains like farro or quinoa on top of the hummus. Or serve with toast or pita bread. See leftovers for more ideas.