Crispy Miso-Sesame Oyster Mushroom + Cauliflower Salad (Vegan + Gluten-Free)

I recently discovered oyster mushrooms (not sure how it took me so long), and they are incredible. When cooked and seasoned in the right way, they truly resemble chicken! Weirdly wonderful.

Once I knew about these beauties, I knew I had to dunk them in my favourite chickpea flour batter, get them nice and crispy in the oven, and smother them with a sticky, sweet-and-salty sauce. There’s obviously no other way to do it!

These crispy miso-sesame oyster mushrooms and cauliflower are so satisfying and delicious. They are:

• Super crispy

• Gluten-free and vegan

• Hearty enough for a meal or side dish

• Smothered in the most luscious and sticky miso-sesame sauce

I threw these overtop of a hearty salad, but they would also be fantastic alongside rice or noodles in a bowl-type situation. This salad was definitely hearty enough for a dinner meal, but you could also add some cooked protein if you like.

Hope you love this meal as much as I do! I’ve made this both for my boyfriend and for my friends at the cottage, and everyone claimed it was one of the best things I’ve ever made (could be a stretch, but do you need more convincing?!) ENJOY!

Crispy Miso-Sesame Oyster Mushroom + Cauliflower Salad (Vegan + Gluten-Free)

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Ingredients

• 200g of oyster mushrooms

• 1 medium head of cauliflower, chopped into florets

• 1 ¼ cup chickpea flour

• ¾ cup unsweetened nut milk

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp sea salt

For the sauce:

• ¼ cup + 2 tbsp tamari or soy sauce

• 2 tbsp maple syrup

• 2 tbsp rice vinegar

• 2 tbsp sesame oil, divided

• 1 tsp white miso

• 1 tsp corn/arrowroot/tapioca starch

• 1 tsp minced ginger

• 1 tsp minced garlic

• Chili flakes, if desired

For the salad:

• Sturdy greens of choice

• 1 ripe avocado, sliced

• Sliced green onions

Method

Preheat the oven to 425 degrees and line a large baking sheet with parchment.

In a bowl, whisk together your chickpea flour, nut milk, garlic powder, onion powder and sea salt until very smooth (it should be thick). Take your cauliflower florets and dip each one into the batter, let the excess drip off, then place onto the baking sheet with room in between each piece. Repeat with the oyster mushrooms. They should be evenly spread out on your baking sheet.

Bake the mushrooms and cauliflower for 15 minutes, then flip the pieces and bake for an additional 10-15 minutes. They should be golden brown on both sides.

Meanwhile, whisk together all of your sauce ingredients except the miso and the starch. Reserve 3 tbsp of the sauce in a jar, add an extra 1 tbsp of sesame oil and set aside. Pour the rest of the sauce into a small saucepan and whisk in the starch. Bring to a boil, then reduce the heat and simmer the sauce for 5 minutes. Once it has thickened up, remove from the heat and stir in the miso until it is incorporated.

Pour the cooked sauce mixture onto your baked mushroom and cauliflower mixture, then return it to the oven for another 5-10 minutes. The pieces should be crispy and sticky.

When ready to serve, divide your salad greens among plates. Drizzle each one with the reserved (uncooked) sauce mixture, then add avocado, green onions and a big scoop of the crispy oyster mushroom and cauliflower mixture. Enjoy!

Serves 3-4