A delicious cauliflower and cabbage salad that can be made either roasted or grilled. Topped with crunchy toasted almonds and light, a sweet & savory Miso Maple Balsamic Vinaigrette, and light herbs. Cut the veggies into steaks if grilling and 1.5 inch cubes if roasting.
½red cabbage head; cut into 1.5" cubes or 1 inch thick steaks; depending on if roasting or grilling
½cauliflower head; cut into 1.5" cubes or 1 inch thick steaks; depending on if roasting or grilling.
2tablespoonsolive oil
¾teaspoonsalt
¼teaspoonsblack pepper
Maple Miso Balsamic Dressing
2tablespoonsolive oil
1 ½tablespoonsbalsamic vinegar
1tablespoonsmaple syrup
½tablespoonwhite miso paste
½tablespoonwater
Salad Toppings
¼cuptoastedchopped almonds; see notes below on how to toast your own
¼cupfresh herbs -- flat leaf parsleycilantro, and or dill
Instructions
If Grilling:
Preheat grill to medium low. Coat a large baking sheet with the 2 tablespoons of olive oil and toss the vegetable steaks in the oil to cover. Then season with salt and pepper.
Add veggie steaks to the grill and grill for 20-25 minutes, turning every 4-5 minutes or so, or until the veggies are tender and the cauliflower can be easily pierced with a fork. If veggies start to char before they get tender, just move them to indirect heat to finish up cooking.
If Roasting:
Preheat oven to 425 degrees and coat a large baking sheet with 2 tablespoons of the olive oil. Toss the veggies in the oil until coated and then season with salt and pepper.
Roast the veggies for 23-25 minutes, or until starting to brown.
While the veggies are cooking:
Add all the dressing ingredients to a food processor or blender and run until the dressing is smooth.
Assemble the salad:
Layer the veggies on a serving platter or dish then sprinkle with the herbs and almonds and drizzle with the dressing. Serve warm!
Notes
This salad keeps covered in the fridge for 4-5 days. It won't keep well in the freezer.
To toast your own almonds: roughly chop up almonds and then add to a smaller ceramic or metal baking dish and roast at 425 or 8-9 minutes, or until the insides of the almonds are golden and smell nutty.