Cedar & Ember · Main dishes

Maple-Miso Roasted Cauliflower Farro Bowl

Name: Maple-Miso Roasted Cauliflower Farro Bowl
Total time: 45 min
Yield: 2 servings
Ingredients: 120 g Farro; 500 g Cauliflower; 1 tbsp White miso paste; 1 tbsp Maple syrup; 2 tbsp Olive oil; 0.5 whole Red onion; 60 ml Rice vinegar; 1 tsp Sugar; 2 tbsp Tahini; 1 tbsp Lemon juice; 40 g Baby arugula; 1 whole Avocado; 20 g Sliced almonds; 0.5 tsp Salt

Caramelised maple-miso cauliflower over nutty farro with arugula, avocado, quick-pickled red onion, toasted almonds and a creamy tahini-lemon drizzle. Vegan-friendly.

45 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Farro120 g
Cauliflower500 g
White miso paste1 tbsp
Maple syrup1 tbsp
Olive oil2 tbsp
Red onion0.5 whole
Rice vinegar60 ml
Sugar1 tsp
Tahini2 tbsp
Lemon juice1 tbsp
Baby arugula40 g
Avocado1 whole
Sliced almonds20 g
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat, soy, sesame and tree nuts (almonds). Farro contains gluten. Check labels.

Method

Quick-pickle the onion

Stir the rice vinegar, sugar and a pinch of salt until dissolved. Add the sliced red onion and set aside for at least 15 minutes.

Cook the farro

Simmer the farro in plenty of salted water for 25–30 minutes until tender but still chewy. Drain well.

Roast the cauliflower

Heat the oven to 220°C. Whisk the miso, maple syrup and olive oil, toss with the cauliflower and spread on a lined tray. Roast 22–25 minutes, turning once, until deeply caramelised.

Whisk the drizzle

Whisk the tahini, lemon juice, 2 tbsp warm water and a pinch of salt until smooth and pourable.

Build the bowls

Divide the farro and arugula between two bowls. Top with the roasted cauliflower, avocado and drained pickled onion. Drizzle with tahini-lemon and scatter over the almonds.

Miso and maple brown quickly, so line the tray with parchment and check at 18 minutes. Dark edges are good; black ones are not.

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