Miso Roasted Cauliflower and Miso Soba Soup make a wonderful, healthy, vegan Japanese style dinner! It's super easy to make and full of flavor. Miso brings great taste to the delicious broth in the soba noodle soup. It also packs a flavor punch to the roasted cauliflower.
why you'll love this miso roasted cauliflower
You'll love this easy vegan dinner! It's a Japanese celebration of miso paste and cauliflower.
Miso roasted cauliflower is perfect alongside the miso soba noodle soup. Together they're a filling, nutritious meal.
It's super easy to make and full of flavor.
Miso brings great taste to the delicious broth in the soba noodle soup. It also packs a flavor punch to the roasted cauliflower.
reduce food waste
As the summer and early autumn gluts wane, it's even more important to make use of all the fresh produce available. Right down to the leaves and roots that we might usually throw away.
So many edible parts of vegetables are discarded, but a little know-how and creativity can save us money and the effort of shopping.
Cauliflower is a prime example.
Great big dark greens embrace their precious pearl, keeping the delicate florets safe, but these are often binned or composted.
Yet every bit of cauliflower can be eaten, including florets, leaves and stalk.
We pay good money for kale, spring greens and spinach, but tend to ignore the leafy greens that may already be part of other vegetables in our fridge.
vegan Japanese style dinner
This quick, flavourful soba noodle soup and roasted cauliflower side dish are designed to use up every bit of a head of cauliflower.
The subtle heat of the ginger and the umami flavour of the miso pairing up in both dishes.
Homegrown or farmers' market cauliflowers tend to have larger, thicker leaves than supermarket varieties.
Just use two handfuls of the leaves for the soup and try some of my other ideas below for the rest.
The leaves are quite hardy, so will last a few days in the fridge when removed from the head of cauliflower.
If you don't have any, just use kale, greens or spinach.
ways to use cauliflower leaves
The out leaves have a mild nutty flavour and can be cooked just like other leafy greens.
They won't wilt like spinach, and they have a thick stalk similar to kale, so do need to be prepared first.
Wash the cauliflower leaves thoroughly and separate the thin leaf from the stem. Slice the thin parts and then chop up the stem like celery.
- Add them to homemade vegetable stock
- Pop a handful into stir-fries or curries.
- Saute with onion and garlic for a quick side dish.
- Rub with olive oil and sprinkle with sea salt, then bake in a hot oven to make vegetable crisps/chips (like kale chips).
- Use them to add substance to soups and stews.
- Char on a griddle pan and toss into a hot salad.
Check out these other uses for cauliflower leaves.
more cauliflower recipes
vegan crispy cauliflower 'duck' and pancakes
whole roasted cauliflower
baked cauliflower 'wings'
turmeric roasted cauliflower
Get the recipe for miso and ginger roasted cauliflower with miso soba soup
Did you make this miso roasted cauliflower recipe? Please let me know how it turned out for you!
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Ginger Miso Roasted Cauliflower and Miso Soba Soup
Ingredients
For the Miso Roasted Cauliflower
- 1 whole cauliflower washed, leaves removed and reserved
- 3 tbsp white miso paste
- 3 tbsp extra virgin olive oil
- 1 tsp freshly grated ginger
For the Miso Soba Soup
- 2 cups cauliflower leaves (or spinach or kale)
- 1 1/4 cups (300ml) mushroom stock (or vegetable stock)
- 2 tbsp brown miso paste (or 4 tbsp white miso paste)
- 2 tsp grated fresh ginger
- 2 tsp soy sauce or tamari
- 2 cups (150g) chestnut or shiitake mushrooms
- 1 carrot
- 7 oz (200g) soba noodles
- 1 tbsp sesame seeds
Instructions
For the Miso Roasted Cauliflower
- Preheat the oven to 400F / 200C.
- Separate the cauliflower florets and stalk from the leaves and set the leaves aside for the soup (or use kale or spinach if your cauliflower didn't come with leaves). Wash well then cut the florets and short white stalk into large bite-sized chunks.
- Whisk the miso paste, oil and ginger in a large bowl to combine, then toss the cauliflower pieces in the dressing to coat.
- Place the cauliflower pieces in a single layer on a baking tray and roast for 15 minutes, then flip each piece over. Roast for a further 10-15 minutes until soft, slightly dark and caramelised.
For the Miso Soba Soup
- Strip the dark thin leaves from the cauliflower leaf stems and slice. Chop the thicker pale stems into 1cm slices. Set aside. (or use kale or spinach)
- Heat the mushroom stock in a large pan and bring to the boil along with 1 cup (250ml) of water.
- Meanwhile, slice the mushrooms and julienne the carrot (cut into thin strips).
- When the stock has just reached the boil, reduce the heat and add the miso paste, ginger, soy sauce, mushrooms, carrot, cauliflower leaves and stems. Allow to simmer for 10 minutes.
- Meanwhile cook the soba noodles according to packet instructions, about five minutes, then drain and rinse under cold water.
- Divide the noodles into bowls and top with the miso soup then sprinkle with sesame seeds. Serve immediately alongside the miso roasted cauliflower.
Nutrition Information
Jackie
Nice recipe Kate. It was easy and we loved it. Great to use the whole cauliflower up including leaves!
Lisa
That is one impressive meal and the fact that you used all of the cauliflower is awesome. Thanks so much for sharing with NCR.
Dragons And Fairy Dust
Looks lovely and I bet it tasted fab. I love cauliflower
Agata @BarkTime
Looks like a great recipe.. both of them actually. I love cauliflower so will have to try it one day soon.
Fuss Free Helen
What a gorgeous recipe! I love roasted cauliflower and you have lifted to another level here.
Helen @ Fuss Free Flavours
This is gorgeous! I love roasted cauliflower, but this takes it to another level.
The Kitchen Shed
This looks amazing! Simple and delicious. I love miso, but have only ever used the sachets that require adding boiling water too so I shall have to try this with the paste. Yum!
Elizabeth
Please come and cook for me? You are always full of such inspiring ideas! This sounds AMAZING!
Kate Hackworthy
I always think that way about your recipes! You're a foodie genius. 🙂
fabfood4all
Gorgeous recipes! I have never used miso or roasted a cauliflower so really should try both! Well done on your column:-)
Jemma @ Celery and Cupcakes
This looks so healing after the festive excess. So healthy and nourishing!
sus @ roughmeasures.com
Love that people are starting to make a conscious effort to use up scraps / waste. As a nation we throw a horrid amount away.
Love this recipe Kate, it looks packed full of flavour!
Heidi Roberts
Anything with miso and ginger has to be good in my world!
Margot
Oh, that looks amazing!! I'm big fan of noodle soups... I could probably live on soups alone if my family wouldn't mind.
And the roasted cauliflower with miso sounds delicious, definitely I must try it one day.
Elizabeth @ Rosalilium
I've never had cauliflower greens before. Thank you for inspiring me! The other half loves miso soup so this is totally our kind of recipe. 😀