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Miso Breadcrumb Baked Cauliflower, Butter Lettuce Salad with Asian Pear + Pomegranate

Active Time: 15 minutes
Total Time: 25 minutes
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Why we love it:

This dish is simple and elegant, fresh and satisfying. Miso mixed with butter is a favorite shortcut of ours and adding breadcrumbs gives a lovely crunch. Pairing a rich cauliflower with a light side salad may make this meal less filling to some, so see substitutions if you need ideas for another component.


  • 3 Tablespoons White Miso
  • 3 Tablespoons Unsalted Butter (room temperature)
  • 12 cup Panko Breadcrumbs
  • 1 head Cauliflower
  • 112 teaspoons Kosher Salt (divided)
  • 5 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 Tablespoon Pomegranate Molasses (or use honey)
  • 2 Tablespoons Cider Vinegar
  • 12 teaspoon Dijon Mustard
  • 1 head Butter Lettuce
  • 1 Pear (Asian pear is lovely here. Or use your favorite kind)
  • 1 Pomegranate

Cooking Instructions


    If your butter is cold, microwave it for 10-20 seconds until it’s soft but not melted. In a small bowl combine the miso, butter, and breadcrumbs. Mash with a fork or your fingers until evenly combined and moist.


    Line a baking sheet with parchment or foil. Slice the cauliflower into 5 or 6 “steaks” straight through the entire head, leaves and all. Bits will fall off, but just keep going. Lay the “steaks” out on the pan and place the bits off to one side.

    Drizzle each with olive oil and sprinkle with salt. Place in the oven and roast for 8 minutes.


    Meanwhile, make the vinaigrette. Use a blender or a mason jar.

    Add the pomegranate molasses, vinegar, and dijon. Add the remaining salt. Put the lid on and shake or blend. Open and add the oil. Cover again and shake as hard as you can to emulsify.


    Slide the cauliflower pan out of the oven.

    Divide the miso crumbs evenly among the “steaks” and gently press it in.

    Return to the oven and bake until golden brown and cooked through, another 6-10 minutes.

  • 6. SALAD

    Wash and dry the lettuces. Use a salad spinner or wash and dry on clean towels. Tear or cut into 2” squares. Place in a large bowl.

    Slice the Asian pear into thin slices. Add to the bowl.


    Peel the pomegranate. What’s your method? Here are a few:

    *Cut in ½ and hold over a bowl, cut side down, cupped in your palm loosely. Use a wooden spoon to whack the back until the seeds pop out.

    *Fill a large bowl with water. Cut in ½ and massage the seeds out while pulling apart the skin and membrane and letting the seeds fall. Under water will catch the stain of any popping seed.

    *Cut and just tear it apart on the cutting board. Warning - this method might make a mess but it’s also fast and just is what it is.

    Add the seeds to the salad.

  • 8. SERVING

    Toss salad with vinaigrette. Serve crusted cauliflower steaks (and some loose bits) on the side.

Check out our new features!


    miso can be GF but isn’t always. Read the label. Use GF panko
  • MISO:
    use an extra tablespoon of butter and a teaspoon of soy sauce. Or, use an even sub of tahini, or hoisin sauce
    search the site for the other recipe “Miso Breadcrumb Baked Cod”
    you might want to add some rice, quinoa, farro, sweet potato
    can’t find or don’t want to pay (boy are they expensive!)? Use any other type of pear or apple
    you can buy the seeds pre-peeled
    a bit of a specialty item but we love it in place of honey or balsamic. So, sub those instead here. Also try maple syrup
    any old type is ok here! Kale would be great too
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