Cauliflower salad with miso dressing and pistachio pesto

Name: Cauliflower salad with miso dressing and pistachio pesto
Ingredients: 1 cauliflower (1kg), tough leaves and stem removed, broken into florets, soft leaves and core chopped into 5cm pieces; 2 tsp vegetable oil; ½ granny Smith apple, core removed, thinly sliced into half moons; 1 red chicory, sliced at an angle into ½ cm strips (60g); 1 spring onion, trimmed and thinly sliced (15g); 250ml apple juice, freshly squeezed, not from concentrate; 25g white miso; 1½ tsp lime juice; 70ml vegetable oil; 50g pistachios, toasted; ½ tsp szechuan peppercorns; 1 tbsp nori flakes; ¾ tsp aleppo chilli flakes; 40g parsley leaves, roughly chopped; 3 spring onions, trimmed and thinly sliced (45g); 20 ml apple juice, freshly squeezed, not from concentrate; 1 tsp lime zest; fine sea salt and black pepper

Instructions

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: Fri, 21 Aug 2026 08:44:39 GMT