Miso-Seasoned Cauliflower, Chickpeas & Chilli Cucumbers
Miso is a Japanese seasoning paste full of umami. In this recipe, it is used to flavour cauliflower and chickpeas. The vegetables are roasted in the oven until deliciously golden and served with rice and sesame oil-seasoned chilli cucumbers.
25 min- Rice:
- 2 pkgrice
- Filling:
- 2 pkgchickpeas
- 1 cauliflower
- 0.5-1 tspsalt
- 0.5 tspblack pepper
- 2 tbspoil
- 1 pkgmiso paste
- 1 tbspwater
- 1 lime juice
- Cucumber:
- 1 cucumber
- a pinch of salt
- 0.5-1 tspsugar
- 1 pkgsesame oil
- 1 tbspwine vinegar
- 0.5-1 chili
- 1 pkgcoriander
Umami miso cauliflower with fresh chili cucumbers
Miso Cauliflower, Chickpeas and Chili Cucumbers is a colorful, vegan and gluten-free meal that comes together in about 25 minutes. Roasting brings out a golden finish and rich flavor in the cauliflower and chickpeas, while fluffy rice and sesame-seasoned cucumbers add freshness and satisfying texture. It is an excellent choice for a quick weekday dinner and is impressive enough to serve when entertaining guests.
Why choose miso cauliflower and chickpeas?
Miso gives the roasted vegetables a deep umami flavor, while lime juice adds brightness and coriander and chili create a fresh, Asian-inspired finish. Chickpeas provide plant-based protein and fiber, and cauliflower contributes valuable vitamins and minerals. Served with rice, this recipe becomes a nourishing and well-balanced meal. Please note that the recipe contains soy because miso paste is made from soybeans.
Easy preparation tips for perfect results
Dry the chickpeas thoroughly with paper towels before roasting so they become more golden and crisp. Cut the cauliflower into evenly sized florets to help everything cook at the same rate. Avoid overcooking it—the cauliflower can remain slightly crunchy for a more enjoyable texture. For a milder version, reduce the amount of chili. You can also add grated carrot to the cucumber salad for extra color and crunch.
Best ways to serve this colorful rice bowl
Divide the warm rice between bowls and arrange the roasted cauliflower and chickpeas on top. Add the chili cucumbers on the side or spoon them over the vegetables, then finish with lime juice, fresh coriander and sesame seeds. Serve immediately so the hot roasted vegetables contrast with the cool, crisp cucumbers. A simple green salad or crunchy cabbage salad makes a lovely accompaniment.
A quick, healthy and versatile vegan meal
This miso-inspired bowl is easy to prepare, full of flavor and naturally free from dairy and lactose. It is perfect for everyday meals, meat-free Mondays or a relaxed dinner with friends. Try it today and enjoy the delicious combination of roasted vegetables, fragrant rice and refreshing chili cucumbers!
The Miso Cauliflower, Chickpeas and Chili Cucumbers recipe was developed by our professional chefs and has been tested in our test kitchen.
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