Miso Roasted Cauliflower with Spiced Chickpeas & Edamame

Ingredients

• ½ head cauliflower, cut into florets
• 1 tin organic chickpeas, rinsed and drained well (shake off the outer skins for less bloat, if you like)
• 2 medium red onions, cut into wedges
• ½ cup edamame beans, defrosted
• 1 Tbsp extra-virgin olive oil
• 1 heaped tsp turmeric, plus 1 tsp extra
• 1 Tbsp shiro miso
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper
• Salt and pepper
• Raw zucchini ribbons, to serve
• Parsley, to serve
• — For the probiotic dressing —
• 1 Tbsp extra-virgin olive oil (I rely on unadulterated, cold-pressed Australian brands like Cobram Estate, Red Island or Mount Zero)
• 1 tsp miso
• 1 Tbsp milk kefir
• Juice of ½ lemon
• Lemon zest

Method

1. 1Preheat oven to 180°C.
2. 2Rub the cauliflower florets with the olive oil, miso and the heaped teaspoon of turmeric.
3. 3In a separate bowl (or bag, for easy shaking), coat the chickpeas and red onion with olive oil, the extra turmeric, cumin, paprika, cayenne, salt and pepper.
4. 4Roast for 20 minutes, turning once, until the cauliflower is golden and the chickpeas are crisp.
5. 5Add the defrosted edamame when plating up.
6. 6Whisk together the dressing ingredients.
7. 7Arrange the zucchini ribbons on a plate with the roasted cauliflower, chickpeas, onion and edamame.
8. 8Drizzle with the probiotic dressing and finish with fresh parsley, lemon zest and chilli, if using.

Why it’s good for you

This nourishing plate is particularly supportive during perimenopause and cancer care, providing plant protein, isoflavones, fibre, healthy fats and vegetables to support metabolic health, gut microbiome diversity, bowel regularity and healthy oestrogen metabolism.

Cruciferous vegetables such as cauliflower provide glucosinolates, while turmeric and extra-virgin olive oil contribute bioactive compounds with anti-inflammatory and antioxidant properties.

Fermented foods such as miso and kefir add beneficial microbial metabolites, while chickpeas and edamame provide protein, fibre and phytonutrients to help support satiety and blood-glucose regulation.