Roast cauliflower and salmon miso salad

If there’s one thing you need in spring, it’s fresh and flavourful salad ideas. Try this bright beauty.

Boost your salad with roasting cauliflower and salmon. Made from a combination of cherries tomatoes, baby rockets, herbs, and miso glaze that is sweet, tangy and earthy flavour for salad.

Did you know that there are 4 different types of miso paste and what are the difference between them? Mostly I know miso is great use as soup base. Today, I discovered it’s can be use as glaze. I am using the yellow miso. Google said yellow miso “is usually made from soybeans that have been fermented with barley and sometimes a small percentage of rice. It can be yellow to light brown in colour.”

I have seen many salmon marinade in teriyaki, green tea, herbs and spices. I am taking it to the next level I am going to glaze my cauliflower and salmon in miso. The glaze is thick as I do really want to be able to glaze it onto the half cauliflower and salmon. The cauliflower is simmer then bake together with salmon and cherries tomatoes.

My salad is delicious, healthy, colourful and flavourful. Very satisfying and nutrition to my soul. I made it for dinner; only eat dinner no breakfast and lunch. This is single portion. If you are making for a family increase the amount. Let’s cook!!!


1 half cauliflower
1 salmon without skin on about 180 g
2 Tbs oil
10 cherries tomatoes
6 mint leaves, sliced
4 sage leaves, sliced
baby rockets

Miso Glaze

1 1/2 Tbs yellow miso paste
40 ml mirin seasoning
1 Tbs honey
1 Tsp sesame oil


Preheat oven 180 degrees C. Line baking tray with double foil. Cut a cross into the base of the stem with a sharp knife. Bring a pot of salted water to a simmer. Place cauliflower base side up and simmer 5 minutes.

Remove carefully the cauliflower, allow excess water to drain off. Pat dry a bit more with paper towel. Then place cauliflower base side down on the lined tray. Drizzle with 1 Tbs oil and season with a bit of salt. Wrap the cauliflower tightly with one foil. Bake for 25-30 minutes or until tender.

Next mix together miso, mirin, honey and oil in a jug until smooth. Remove cauliflower from oven and remove foil. Now spoon miso glaze evenly and dap all over cauliflower. Remaining glaze brush over salmon and season with pepper; then place in the tray with cauliflower and cherries tomatoes; drizzle oil, salt and pepper.

Bake uncovered further for cauliflower, and salmon with cherries tomatoes for 10-15 minutes until glaze is golden and bubbling; salmon and cherries are cooked. Plate up with baby rockets, mint and sage leaves at the bottom. Put cauliflower in the middle and followed by roughly cut salmon over it on top and sides with cherries tomatoes. Drizzle remaining glaze and oil from tray over the cauliflower, salmon cherries tomatoes and salads. Enjoy with a glass of prosecco.

Note: You may need less or more time as oven temperature vary. You can add pomegranate seeds, sesame seeds or sunflower seeds, red or green chilies, red onion and mixed salad. I don’t have these I use what I have in my fridge. You can omit the salad and eat with rice.

You can use curry powder instead of miso. Or you can just add paprika or tahini sauce. Create your own glaze. Be courage and innovative!!!



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