Grilled Romanesco Cauliflower with Prawns, Black Rice, Red Cabbage, & a Miso Dressing
Thanks to the addition of sesame oil and miso, the umami flavours that come across in this salad are incredible. The black rice also adds a depth of colour and contains more protective phytochemicals than white or brown rice, making it a great healthy option to bulk out an Asian-style salad. This recipe includes prawns but you can swap this for shredded chicken or remove completely.
Servings: 4-6 Time: 45 minutes
Ingredients
100g black rice, cooked according to packet instructions
1 tbsp sesame oil
1 romanesco cauliflower or regular cauliflower, broken into florets
olive oil
400g raw king prawns
150g red cabbage, shredded
2 small carrots, peeled using a julienne peeler (or regular peeler)
2 spring onions, finely sliced
small bunch coriander leaves, roughly chopped
small bunch mint leaves, roughly chopped
2 tbsp white miso paste
2 tbsp rice wine vinegar
1 tbsp sesame oil
3 tbsp olive oil
1 tbsp honey or maple syrup
1 tbsp ginger root, grated
Method
1. Cook the black rice according to the packet instructions. When cooked, rinse, drain and stir through the sesame oil. Set aside.
2. Preheat the oven to 240C fan, spread the Romanesco florets on a lined baking tray in a single layer and drizzle with olive oil. Roast for 7 minutes until charred but with a bite. Remove and leave to cool.
3. In a large pan, heat a little oil and/or butter and fry the prawns with a little salt for a couple of minutes on either side until just cooked. Be careful not to overcook them as they will go chewy! You may need to do this in batches as it is important not to overcrowd the pan.
4. Prepare the cabbage, carrots, spring onions, herbs and miso dressing.
5. Add all the ingredients into a large mixing bowl and toss until everything is fully combined and coated in the dressing.
6. Serve with toasted sesame seeds, a slice of lime and any pickles if you have them!
