Step 1

Preheat the oven to 400F / 200C.

Step 2

Separate the cauliflower florets and stalk from the leaves and set the leaves aside for the soup (or use kale or spinach if your cauliflower didn't come with leaves). Wash well then cut the florets and short white stalk into large bite-sized chunks.

Step 3

Whisk the miso paste, oil and ginger in a large bowl to combine, then toss the cauliflower pieces in the dressing to coat.

Step 4

Place the cauliflower pieces in a single layer on a baking tray and roast for 15 minutes, then flip each piece over. Roast for a further 10-15 minutes until soft, slightly dark and caramelised.

Step 5

Strip the dark thin leaves from the cauliflower leaf stems and slice. Chop the thicker pale stems into 1cm slices. Set aside. (or use kale or spinach)

Step 6

Heat the mushroom stock in a large pan and bring to the boil along with 1 cup (250ml) of water.

Step 7

Meanwhile, slice the mushrooms and julienne the carrot (cut into thin strips).

Step 8

When the stock has just reached the boil, reduce the heat and add the miso paste, ginger, soy sauce, mushrooms, carrot, cauliflower leaves and stems. Allow to simmer for 10 minutes.

Step 9

Meanwhile cook the soba noodles according to packet instructions, about five minutes, then drain and rinse under cold water.

Step 10

Divide the noodles into bowls and top with the miso soup then sprinkle with sesame seeds. Serve immediately alongside the miso roasted cauliflower.