If you haven’t eaten roasted cauliflower, you haven’t lived. As the winter vegetable season wraps up, grab a head of cauliflower and try this Roasty Soba Bowl Meatless Monday recipe from Isa Chandra Moskowitz. You’ll be waiting for winter the rest of the year to get more in-season cauliflower.
Roasty Soba Bowl With Miso Tahini
Time: 30 mins (or 45 minutes if you don’t have lentils prepared)
8 oz. buckwheat soba noodles
2 cups cooked brown or green lentils
1 medium head cauliflower, cut into large florets
1 tablespoon olive oil
1/4 teaspoon salt
Several dashes fresh black pepper
For the dressing:
1/4 cup mellow white miso
1/4 cup tahini
1 cloves garlic
1/2 cup to 3/4 cup water
Optional: fresh herbs for garnish (dill, cilantro and parsley are all good choices.)
Cook the lentils if you don’t already have prepared ones (1 cup dry equals about 2 cups cooked). Prepare by adding one cup dry lentils to two cups water and cook on medium heat until the lentils absorb all the water. While the water for the soba is boiling, preheat the oven to 425 F and chop the cauliflower into large florets. It’s easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.
When the water boils, prepare soba according to package directions. Once cooked, drain and set aside, rinsing with cold water to prevent sticking.
Line a large rimmed baking sheet with parchment paper and spray with non-stick cooking spray. Toss the cauliflower with the olive oil, salt, and pepper. Roast for about 20 minutes, flipping once, until aromatic and nicely toasted.
In the meantime, place all dressing ingredients in a small blender. A Magic Bullet works great here. Start with 1/2 cup water, and then add another 1/4 to thin, if you like.
Assemble the bowl:
Divide soba noodles into big bowls. Top with lentils, cauliflower, and plenty of sauce. Garnish with herbs and serve!