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Grilled Cauliflower and Chicken Salad with Miso Vinaigrette

-Serves 2-3

This miso-glazed chicken and cauliflower salad is so freaking fantastic on its own, it doesn’t really need salad dressing. The miso-vinaigrette is really the icing on the cake here :) Grilled cauliflower, juicy cherry tomatoes, pickled pearl onions, sweet seasonal pomelo, coriander, and charred chicken with miso-vinaigrette, and chopped toasted peanuts - and you are welcome :)

Image by Luisa Brimble
Ingredients for Grilled Cauliflower and Chicken Salad


For Salad:

  • 1 large head cauliflower

  • 1-2 tablespoons Papa’s Grove extra-virgin olive oil

  • Salt and pepper, taste

  • 12 sweet cherry tomatoes, halved

  • 1/2 cup pickled pearl onions

  • 1 cup peeled pomelo or grapefruit or orange

  • 2 tablespoons chopped roasted peanuts, for garnish

  • 1 bunch coriander leaves


For dressing:

  • 1 tablespoon light soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon mixed miso paste

  • 1 tablespoon honey or maple syrup

  • Pinch of red pepper flakes

  • 3 tablespoons Papa’s Grove extra-virgin olive oil

  • 1 teaspoon roasted sesame oil

  • Salt and pepper, to taste


For chicken marinade:

  • 1.5 tablespoons unsalted butter, softened

  • 2 tablespoons mixed miso paste

  • 2 teaspoons honey

  • 1 teaspoon rice vinegar

  • Black pepper, to taste

  • 400g chicken, cut into 1” strips

Recipes

  1. Whisk together all ingredients for dressing. Refrigerate until ready to serve.

  2. Mix together all ingredients for chicken marinade in a bowl. Add chicken strips and set aside for an hour, then pan-fry in a non-stick pan for 3-4 minutes on each side until fully cooked. Let chicken rest for 10 minutes before slicing further into thin strips. Set aside to cool.

  3. Place cauliflower in a large baking tray, sprinkle salt and pepper all over, and drizzle 1-2 tablespoons Papa’s Grove extra-virgin olive oil. Roast in a preheated oven at 200˚C for 20 minutes until lightly golden. Try not to overcrowd the baking pan or the florets will steam instead of roast. Once done, set aside to cool.

  4. Place cooled cauliflower in a large salad bowl. Add halved cherry tomatoes, cooled chicken, peeled pomelo fragments, pearl onions and coriander. Add miso dressing, toss well and serve immediately, garnished with toasted peanuts. Moan with every mouthful 😋

​Note: Add dressing just before serving.

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