Meera Sodha’s vegan recipe for cauliflower, beetroot and asparagus salad

Beyond friendship, love, and health, I want a delicious salad regularly. One that’s now not too tough to prepare and entertains the tastebuds. Not too much to invite, you’d assume, but simply, it may be tough to gain. So, I have decided to dedicate my life to finding the perfect salad. Today’s recipe, full of greens that roast properly, mixed with a punchy miso-and-mustard dressing, is one small step on that adventure.

Cauliflower, beetroot, and asparagus salad with mustard-miso dressing

White miso is milder, sweeter, and less intense than brown miso, and you can buy it in supermarkets, Asian meal shops, and online.

Prep 20 min
Cook 50 min
Serves 4

3 tbsp olive oil
1 ½ tsp warm smoked paprika
One massive cauliflower, damaged into florets (650g internet weight), leaves, and stalks stored for another use
500g beetroot, scrubbed and reduced into eighths
250g asparagus, woody ends trimmed
100g blanched almonds, roughly chopped
5g dill leaves picked and chopped
Five sprigs mint leaf leaves picked (approximately 3 tbsp)
20g parsley leaves (about 5-6 tbsp)
150g frozen edamame beans

For the dressing
1 tbsp Dijon mustard
four tbsp white miso
1 tbsp red wine vinegar

Heat the oven to 220C (200C fan)/425F/gasoline 7. Mix the oil, paprika, and a teaspoon of salt in a big bowl, then upload the cauliflower and beetroot and toss to coat. Lift out the greens, unfold them in a single layer on a big baking tray, then roast for half an hour.

In an equal bowl, toss the asparagus and almonds with the last oil and paprika, then spread them out on a second baking tray and roast for 10 minutes. While the vegetables are roasting, make the dressing. Mix the mustard, miso, vinegar, and four tablespoons of cold water in a small bowl.

Defrost the edamame in boiling water, drain, then chop the herbs. Once the vegetables and nuts are roasted, toss them with the beans, spices, and dressing, set them up on a big platter, and serve. Online recipes have overtaken the net and record technology internationally using a storm. On a current Google search (Oct. 1, 2009), I received 68,000,000 hits on the word “online recipes.” I clicked on dozens of these websites and followed up with the subsequent effects and conclusions.

I mainly located recipe websites where participants could find alternate recipes, publish blogs, and enter contests and sweepstakes. Some even provide photo contests sponsored by Call Emblem meal groups. Some sites contain chef biographies, and many websites house certain types of recipes.

I located international, holiday, soul meals, coronary heart wholesome, adolescents club, and family recipe websites. Some websites post recipes only for net surfers with specific nutritional regulations. There are PC software recipe websites that supply web admins (who post recipe documents on their own websites) with gear in exchange for credit returned to them on their websites. Cookbook software groups promote recipe and cooking-associated software to the internet international.


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.