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  • Writer's pictureThe Farmer's Wife

Roasted Cauliflower and Cabbage



  • 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


If Grilling:

  1. 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.

  2. 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:

  1. 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.

  2. Roast the veggies for 23-25 minutes, or until starting to brown.

While the veggies are cooking:

  1. Add all the dressing ingredients to a food processor or blender and run until the dressing is smooth.

Assemble the salad:

  1. Layer the veggies on a serving platter or dish then sprinkle with the herbs and almonds and drizzle with the dressing. Serve warm!

Credit to: Roasted Cauliflower & Cabbage Salad Recipe - Mae's Menu (

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