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Miso Cauliflower with Aromatic Red Quinoa

Updated: Apr 2, 2020

Serves 2


Cauliflower glaze;

2 tsp olive oil

1/2 tsp miso paste

1/4 tsp honey

1/8 tsp mirin

2 slices cauliflower

80g red quinoa

2 tsp olive oil

1 aubergine

1 red pepper

100g french beans, trimmed and halved

1/4 tsp baharat spice blend

Juice 1/2 lemon

To serve;

2 tbsp hummus

Few sprigs fresh corriander

2 spring onions, sliced


  1. Preheat the oven to 200 degrees Celcius.

  2. In a small bowl, mix together the ingredients for the cauliflower glaze. Place the cauliflower on a roasting tray, and brush on the top side with the glaze.

  3. For the quinoa salad, cut the aubergine in half, and then into slices. Cut the pepper in half and de-seed. Place both in one roasting tin, toss in the little oil, then cook in the oven for 20 minutes.

  4. Cook the quinoa as per instructions on the pack. Drain once cooked.

  5. Once the aubergine has had 20 minutes, take the red pepper off the tray. Return the aubergine to the oven. At this point, add the cauliflower steaks to the oven. After 10 minutes, add the beans to the aubergine tray and return to the oven for 10 minutes. (In total the aubergine should be in for 40 minutes, cauliflower 20 and beans 10 minutes.)

  6. Using a small blender, blend together the red pepper, baharat and lemon juice. Add to the quinoa, mix well and season to taste with salt.

  7. Once the roasted veg is cooked, toss the aubergine and beans through the quinoa, and serve with the cauliflower steaks, hummus and a garnish of coriander and spring onions.



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