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  • Recipes
  • Creamed Miso Cauliflower with Sticky Maple Mash
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.