Miso Roasted Cauliflower and Miso Soba Soup

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

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Ginger Miso Roasted Cauliflower and Miso Soba Soup

Roasting cauliflower brings out the gentle nutty taste and makes a great snack or side dish. The miso paste caramelizes as the cauliflower chars and browns, elevating the flavour of this vegetable from mild to punchy and moreish.

5 from 2 votes

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Course: Dinner, Main

Cuisine: Japanese

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4

416 kcal

Author: Kate Hackworthy | Veggie Desserts

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

Calories: 416kcal Carbohydrates: 63g Protein: 17g Fat: 14g Saturated Fat: 2g Sodium: 1723mg Potassium: 1166mg Fiber: 8g Sugar: 8g Vitamin A: 6051IU Vitamin C: 110mg Calcium: 136mg Iron: 4mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.