Miso-Glazed Cauliflower with Kale Salad

By devogirl

Slabs of cauliflower go in a dehydrator or 250°F oven, but never top 118°F, which is the upper limit for raw cuisine. The miso glaze makes a great marinade for broccoli, zucchini, carrots, and cabbage as well.

nutritional information
Per Serving (1 slice cauliflower and 2 cups salad):
Calories: 235
Protein: 6 g
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 26 g
Cholesterol: 0 mg
Sodium: 420 mg
Fiber: 5 g
Sugar: 13 g

Ingredients

• Miso-Glazed Cauliflower1 large head cauliflower (1 lb.)
• 2 Tbs. olive oil
• 2 Tbs. white miso paste
• 1 Tbs. lemon juice
• 1 Tbs. agave nectar, coconut nectar, or date paste
• 1/4 tsp. sea salt
• Kale Salad1 12-oz. bunch kale, sliced into thin ribbons (8 cups)
• 1/4 cup raisins, chopped, plus more for garnish, optional
• 2 Tbs. olive oil
• 1 Tbs. apple cider vinegar
• 1/4 cup pine nuts, optional
• Coarse sea salt, for garnish, optional

Details

Servings 4
Cooking time 30mins
Adapted from vegetariantimes.com

Preparation

Step 1

1. To make Miso-Glazed Cauliflower: Preheat oven to 250°F, or prepare dehydrator. Vertically slice 4 pieces of cauliflower into 1/2-inch-thick slabs.

2. Whisk together oil, miso paste, lemon juice, agave nectar, and salt in large bowl. Add cauliflower, and stir to coat. Arrange cauliflower on baking sheet, and place in oven or set cauliflower on dehydrator rack. Bake or dehydrate cauliflower 20 minutes.

3. Meanwhile, to make Kale Salad: Place kale in large bowl, and add raisins, oil, and vinegar; use hands to massage oil and vinegar into kale, until leaves turn bright green and begin to soften.

4. To serve: Set cauliflower on serving plates. Arrange Kale Salad around cauliflower, drizzling any remaining dressing or miso marinade over top. Garnish with pine nuts, sea salt, and raisins (if using).