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Creamed Miso Cauliflower with Sticky Maple Mash

By MOB Kitchen
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.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

7 steps

  1. 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.

  2. Step 2

    Cook the softened squash on a griddle pan until there are dark char lines.

  3. Step 3

    Bring a pot of water to a boil and add in the cauliflower florets. Cook for 10 mins until soft and tender.

  4. 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.

  5. Step 5

    Spread the miso cauliflower on a plate and then add the sticky squash and crispy cauliflower leaves over the top.

  6. 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.

  7. Step 7

    Pour the chilli garlic ‘butter’ over the miso cauliflower and enjoy with some crusty sourdough bread.