
By Ottolenghi
Cauliflower salad with miso dressing and pistachio pesto
This salad is a unique combination of textures, flavours and colours. Feel free to double up on the pistachio pesto and store it in a sterilised jar in the fridge; it’ll keep for a week and works really well stirred into pasta or alongside steamed vegetables or fish.
Updated at: Thu, 06 Feb 2025 11:46:34 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Nutrition per serving
Calories1348.3 kcal (67%)
Total Fat101.8 g (145%)
Carbs102.3 g (39%)
Sugars57.4 g (64%)
Protein27.7 g (55%)
Sodium2210.2 mg (111%)
Fiber25.2 g (90%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

1cauliflower
tough leaves and stem removed, broken into florets, soft leaves and core chopped into 5cm pieces

2 tspvegetable oil

0.5granny Smith apple
core removed, thinly sliced into half moons

60gred chicory
sliced at an angle into 1/2 cm strips

15gspring onion
trimmed and thinly sliced

250mlapple juice
freshly squeezed, not from concentrate

25gwhite miso

1 ½ tsplime juice

70mlvegetable oil

50gpistachios
toasted

½ tspszechuan peppercorns

1 Tbspnori flakes

¾ tspaleppo chilli flakes

40gparsley leaves
roughly chopped

45gspring onions
trimmed and thinly sliced

20mlapple juice
freshly squeezed, not from concentrate

1 tsplime zest

Fine sea salt

black pepper
Instructions
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