Serves 2- 4 | 30 minute cook/prep
- 1 head of cauliflower, cut into large florets
- 8 ounces wheat soba noodles
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- fresh ground black pepper
- 2 cups of brown or green lentils, cooked in vegetable broth
- sprouts or fresh herbs for garnish
Miso Tahini Dressing
- 1/2 cup to 3/4 cup water
- 1/4 cup miso
- 1/4 cup tahini
- 1 clove minced and cooked garlic
Preheat the oven to 400 degrees. Bring a pot of water to a boil for the soba noodles. While you’re waiting for the water to boil, chop the cauliflower into large florets.
When the water boils, cook the soba according to package. Drain, rinse with cold water to prevent sticking, and set aside.
Line a large, rimmed baking sheet with parchment paper. Toss the cauliflower on the sheet with the olive oil, salt, and pepper. Roast for about 20 minutes, flipping once, until nicely toasted.
To prepare the dressing, combine all of the ingredients in a small blender and purée. Start with 1/2 cup of water and then add another 1/4 cup to thin, if you like.
To assemble, divide the soba noodles among bowls. Top with lentils, cauliflower, and dressing. Garnish with sprouts or herbs and serve.
Sourced from: Moskowitz, Isa Chandra. “Roasty Soba Bowl.” Isa Does It.