Crispy Red Miso, Ginger and Sesame Cauliflower Bites with Chilled Green Tea Soba Salad

By: Helen Agostino

Ingredients for Cauliflower:
½ head cauliflower, broken into small florets
1 tbsp red miso paste
¼ cup water
1 tbsp Obento Mirin
1 tbsp sugar
1 tbsp tahini
1 garlic clove, minced
1 tsp fresh ginger, minced
Juice ¼ lime
Vegetable oil spray
To serve:Red pickled ginger slices and S&B Wasabi Paste
Ingredients for Soba Salad (make Salad and Dressing while cauliflower is cooking):
⅔ pack Hakubaku Cha Soba noodles
100g edamame beans, podded
100g snow peas, sliced thinly lengthwise
1 bunch broccolini, stems sliced thinly diagonally, heads separated
½ Lebanese cucumber, sliced into ribbons
1 large spring onion, sliced thinly diagonally
Soba Dressing (recipe below)
Toasted sesame seeds, to serve
Ingredients for Soba Dressing:
1 tbsp light soy sauce
½ tbsp rice wine vinegar
1 tsp Yeo’s Pure Sesame Oil
1 tsp caster sugar

Method for Cauliflower:
Mix miso and water to make a loose paste. Add all remaining ingredients except cauliflower florets and oil spray. Mix well, add in cauliflower and mix to coat well. Place in airfryer, spray with oil. Cook 180°C for 13-15 mins until well browned, crispy and cooked through. Turn halfway through. Make Soba Salad while cauliflower is frying. Serve cauliflower warm.
Method for Soba Salad:
Cook soba noodles according to packet instructions. Rinse in cold water, drain well, set aside.Blanch edamame, broccolini and snow peas in boiling water ½-1 minute. Plunge into iced water, drain and add to drained noodles.Mix in Soba Dressing (recipe below).Add in spring onions and cucumber ribbons.Sprinkle over toasted sesame seeds.
Method for Soba Dressing:Mix all ingredients well together.