When it comes to eating for good digestive health, incorporating fermented foods into your diet is at the forefront of something you can do. Fermented foods contain live, active probiotics, which help to replenish the good bacteria residing in your gut. While there are many different types, this recipe features chickpea miso, a soy-free option similar to white miso paste. Made from fermented chickpeas, it is known for its umami profile, providing a unique, savory flavor to recipes. We choose chickpea miso over its soy-based cousin as the latter is often genetically modified. Additionally, soy tends to be a common food allergy.
Try this easy and delicious recipe for your next dinner side dish!
Miso-Tahini Cauliflower Side Dish
- 1 head of cauliflower, chopped into florets
- 2 tablespoons avocado oil (for cooking)
- ¼ cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon chickpea or white miso paste
- 1 tablespoon coconut aminos or tamari
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- 2 tablespoons water
- ½ cup chopped walnuts
- fresh parsley (for garnish, if desired)
- Line a baking sheet with parchment paper. Preheat oven to 400 degrees.
- Chop cauliflower florets into 1 to 2 inch pieces. Place on the baking sheet and coat with avocado oil. Cook for 25 tp 27 minutes until start and starting to turn brown. Allow to slightly cool, about 5 minutes.
- Meanwhile, in a large bowl, add the tahini, maple syrup, miso paste, coconut aminos or tamari, and spices. Whisk until blended. Add the water and whisk until creamy
- Add the walnuts and mix. Garnish with parsley if desired and enjoy immediately. It can also be enjoyed at room temperature or reheated later.