Roasted Cauliflower Miso Quinoa Bowl (Printable)
Caramelized cauliflower and miso quinoa topped with sesame crunch and fresh vegetables for a wholesome vegetarian bowl.
# What You’ll Need:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
→ Miso Quinoa
05 - 1 cup quinoa, rinsed
06 - 2 cups water
07 - 1 tablespoon white miso paste
08 - 1 tablespoon rice vinegar
→ Sesame Crunch Topping
09 - 1/3 cup mixed seeds (sesame, sunflower, and pumpkin)
10 - 2 tablespoons sliced almonds
11 - 1 tablespoon tamari (gluten-free if needed)
12 - 1 teaspoon maple syrup
→ Bowl Assembly
13 - 1 medium carrot, julienned
14 - 1 cup red cabbage, thinly sliced
15 - 1/2 cucumber, thinly sliced
16 - 2 green onions, thinly sliced
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 avocado, sliced
19 - 2 tablespoons toasted sesame seeds, for garnish
20 - Lemon or lime wedges, for serving
→ Miso Dressing
21 - 2 tablespoons white miso paste
22 - 2 tablespoons water
23 - 1 tablespoon rice vinegar
24 - 1 tablespoon sesame oil
25 - 1 tablespoon maple syrup
26 - 1 teaspoon fresh ginger, grated
# How-To Steps:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Toss cauliflower florets with olive oil, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the edges are deeply golden and the stems are fork-tender.
03 - While the cauliflower roasts, combine rinsed quinoa and water in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then fold in the white miso paste and rice vinegar while the quinoa is still warm.
04 - Heat a dry skillet over medium heat. Add the mixed seeds and sliced almonds, toasting for 2 to 3 minutes until fragrant and lightly golden. Pour in the tamari and maple syrup, stirring constantly for about 1 minute until the mixture is well coated and lightly caramelized. Transfer immediately to a plate and spread in an even layer to cool and crisp.
05 - In a small bowl, whisk together the white miso paste, water, rice vinegar, sesame oil, maple syrup, and grated ginger until completely smooth. Adjust consistency with additional water as needed.
06 - Divide the miso quinoa among four bowls. Arrange roasted cauliflower, julienned carrot, sliced red cabbage, cucumber, green onions, avocado slices, and chopped cilantro over each portion. Drizzle generously with the miso dressing.
07 - Sprinkle each bowl with the sesame crunch topping and toasted sesame seeds. Serve immediately with lemon or lime wedges on the side.
# Expert Advice:
01 -
- The sesame crunch topping is dangerously addictive and you will want to put it on everything you cook from now on.
- Miso stirred into warm quinoa transforms a bland grain into something savory and complex without any extra effort.
- Every component can be prepped ahead so weeknight dinners come together in minutes.
02 -
- The sesame crunch hardens quickly so always spread it on a plate to cool immediately or you will be chiseling caramelized seeds off your skillet.
- Stirring miso into the quinoa while it is still warm is essential because cold grains will not absorb the flavor evenly and you will end up with clumpy pockets instead of a uniform savory taste.
03 -
- Crowding the baking sheet is the single biggest mistake you can make here because steaming is not roasting and you want deeply caramelized edges not soggy florets.
- Taste your miso paste before adding the full amount because brands vary wildly in saltiness and you can always add more but you cannot take it away.