Miso Roasted Cauliflower, Avocado and Lentil Salad Recipe
Fibre-rich cauliflower is roasted in a miso dressing and turned into a rustic salad with pickled onions and lentils, as delicious as it is great.
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1 small red onion thinly sliced
- 75ml cider vinegar
- 1½ tbsp miso paste
- 4 tbsp olive oil
- 1 tsp runny honey
- 1 clove garlic crushed
- 1 cauliflower leaves removed and cut into florets (580g prepared weight)
- 1 lemon juiced
- 2 avocados cubes
- 250g ready-cooked puy lentils
- 100g radishes trimmed and thinly sliced
- 10g coriander roughly chopped
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