About the Recipe
A dish for that moment when you want something both nourishing and exciting. Warm roasted cauliflower meets crisp red cabbage, while a punchy miso dressing brings depth and balance to every bite. Full of texture, flavour and contrast, it proves that simple ingredients can do remarkable things together.
Ingredients
6 oz (180 g) soba noodles
1 cauliflower, cut into bite-sized florets
Olive oil
Salt
10½ oz (300 g) red cabbage, finely shredded
1 avocado, sliced
2 tbsp white sesame seeds
Miso Chili Soy Dressing
1½ tbsp white miso paste
1½ tbsp soy sauce
1 tbsp rice vinegar
1 tsp Chili Crisp
1 tsp honey
2 tbsp neutral oil
1–2 tbsp water
Preparation
Roast the Cauliflower
Preheat the oven to 220°C (425°F) convection. Toss the cauliflower with olive oil and salt, spread on a baking sheet and roast for 25–30 minutes until deeply golden. Turn once during cooking
Prepare the Red Cabbage
Massage the red cabbage briefly with a small pinch of salt until slightly softened but still crisp
Make the Dressing
Whisk together the miso paste, soy sauce, rice vinegar, chili, honey and oil. Gradually add water until the dressing reaches a smooth, pourable consistency. Season to taste
Cook the Soba Noodles
Cook the soba noodles according to the package instructions. Drain, rinse briefly under cold water and drain well
Assemble
Toss the soba noodles with a little of the dressing. Fold in the red cabbage and top with the warm cauliflower. Add the avocado, drizzle with the remaining dressing and finish with the sesame seeds