INGREDIENTS:
salad
½ red cabbage head; cut into 1.5" cubes or 1 inch thick steaks; depending on if roasting or grilling
½ cauliflower head; cut into 1.5" cubes or 1 inch thick steaks; depending on if roasting or grilling.
2 tablespoons olive oil
¾ teaspoon salt
¼ teaspoons black pepper
maple miso balsamic dressing
2 tablespoons olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoons maple syrup
½ tablespoon white miso paste
½ tablespoon water
salad toppings
¼ cup toasted, chopped almonds; see notes below on how to toast your own
¼ cup fresh herbs -- flat leaf parsley, cilantro, and or dill
INSTRUCTIONS:
If Grilling:
Preheat grill to medium low. Coat a large baking sheet with the 2 tablespoons of olive oil and toss the vegetable steaks in the oil to cover. Then season with salt and pepper.
Add veggie steaks to the grill and grill for 20-25 minutes, turning every 4-5 minutes or so, or until the veggies are tender and the cauliflower can be easily pierced with a fork. If veggies start to char before they get tender, just move them to indirect heat to finish up cooking.
If Roasting:
Preheat oven to 425 degrees and coat a large baking sheet with 2 tablespoons of the olive oil. Toss the veggies in the oil until coated and then season with salt and pepper.
Roast the veggies for 23-25 minutes, or until starting to brown.
While the veggies are cooking:
Add all the dressing ingredients to a food processor or blender and run until the dressing is smooth.
Assemble the salad:
Layer the veggies on a serving platter or dish then sprinkle with the herbs and almonds and drizzle with the dressing. Serve warm!
