Creamed Miso Cauliflower with Sticky Maple Mash
By MOB Kitchen
Published on 25 January 2022
This creamed miso cauliflower with sticky maple mash tastes just as good as it looks, and sounds. A vegan dish that’s ready in under an hour and has all the comforting flavour and texture you need on a chilly evening. There’s lots of lovely umami flavour from the miso, the maple adds a natural sweetness, the chilli powder brings the heat, while the blitzed cauliflower, squash and oat milk provide the familiar texture.Time and servings
1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 1 squash, peeled and chopped into thick slices
- 1 cauliflower, leaves separated and florets roughly chopped
- 4 tbsp of maple syrup
- 2 tsp of miso paste
- 2 tbsp of oat milk
- 4 tbsp of dairy-free margarine
- 5 cloves garlic, finely chopped
- 1 tsp of chilli powder
- 1 bunch parsley, roughly chopped
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Toss the squash and cauliflower leaves with maple syrup, season, and pop onto a baking tray and bake for 15 mins until the squash is soft and the leaves are crispy.Step 2
Cook the softened squash on a griddle pan until there are dark char lines.Step 3
Bring a pot of water to a boil and add in the cauliflower florets. Cook for 10 mins until soft and tender.Step 4
Add the cauliflower florets to a food processor with the miso paste, oat milk and 2 tbsp dairy-free margarine. Blend together until very smooth and season.Step 5
Spread the miso cauliflower on a plate and then add the sticky squash and crispy cauliflower leaves over the top.Step 6
Heat the remaining margarine in a saucepan until frothy. Add in the garlic and chilli powder, cook for 2 mins until lightly golden. Turn off the heat and add in the parsley, allowing it to crisp up.Step 7
Pour the chilli garlic ‘butter’ over the miso cauliflower and enjoy with some crusty sourdough bread.