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1
Start by making the ginger sauce.
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2
Place the onion, garlic and ginger in a small bowl with the soy sauce and vinegar.
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3
Stir and let marinate for 10 minutes.
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4
Whisk the cashew butter into the marinade, then slowly add the miso, oils and salt, whisking continuously, to produce an emulsion.
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5
To cook the soba, bring 8 cups of water to a boil.
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6
Add the noodles and bring back to a boil.
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7
Reduce the heat and simmer for 46 minutes, depending on the thickness of the noodles, stirring occasionally, or prepare according to the package directions.
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8
Drain in a colander, then rinse under cold running water to remove any starch and prevent clumping.
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9
Using a vegetable peeler, remove the rind from half an orange, cut it into very thin strips and set aside.
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10
Peel and segment both oranges by cutting away the pith and membrane so that only the flesh remains.
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11
Divide the cauliflower among 4 serving bowls, then nestle the orange segments among the florets.
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12
Take a quarter of the noodles and, using a fork, twist them to form a nest to place on top of the vegetables.
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13
Repeat for the remaining servings.
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14
Pour generous amounts of the ginger sauce on top and sprinkle with the scallion (spring onion), parsley and orange rind.
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15
Serve immediately.
