Mind Blowing Mushrooms& Cauliflower

By • January 18, 2016 0 Comments

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Author Notes: A beautiful winter vegetable dish; delicious, warming and comforting but not too heavy and a touch of freshness, which is where the lemon zest comes in. I wanted to make it dairy free and added soy toasted pumpkin seeds rather than croutons for some added nutritions and crunch. The miso in the puree, as well as also being very good for you, gives a delicious depth of flavour, with the unami sweet and salty hit rounding out the puree perfectly.

It’s a quite a simple quick dish to make but would recommend serving with some greens to make more a main course or you could serve it as a starter for a dinner party. Add a drizzle of truffle oil to take it up that notch and really blow your guests away ;).

I used my nutri bullet for the puree.. such a handy little machine! Easy, compact and powerful. If you don’t have one a good food processor or blender will also work just fine. I would try to make it nice an smooth though, the contrast in textures between the puree, mushrooms and seeds is really nice.

I’d say this dish feels decadent while actually being really good for you, nice bonus I’d say.. I hope you enjoy as much I have this past week, when I’ve made it no less that 4 times this week! Testing, photo shoots and dinner parties.. A hit every time :)
kali Hamm


Serves 4 as a starter

Cauliflower puree

  • 1small head of cauliflower - cut into 1cm slices
  • 400-500 milliliters almond milk, or milk of choice
  • 1 small clove garlic
  • 1 heaped teaspoons yellow (shinshu) miso
  • 50 milliliters olive oil, plus extra to drizzle
  • a pinches sea salt
  • a pinches white pepper


  • 1 tablespoon mild coconut oil
  • 600 grams mixed mushrooms
  • 1 clove garlic
  • 1 teaspoon good quality red wine or sherry vinegar
  • fresh chopped parsley,
  • fresh chopped oregano
  • pinches sea salt or truffle salt
  • pinches black pepper
  • sprinkle red chilli flakes
  • soy toasted pumpkin seeds
  1. First poach the cauliflower, place the slices and bay leaf in a medium pan, cover with the almond milk and gently bring up to a simmer, poach for about ten minutes until it beginning to softens, it should still be a little firm, not mush. While the cauliflower is cooking prep the rest of your ingredients. Slice the mushrooms, chop your herbs. Heat a large fry pan, add a little coconut oil, then the mushrooms, you may need to do this in batches. You don’t want to overcrowd the pan. as the mushrooms will start to sweat. Grate, in your garlic just before the last mushrooms are almost finished, cook until just starts to become golden. Transfer your mushrooms to a bowl with a tsp of vinegar, the herbs and seasoning. Set aside. Once the cauliflower is cooked, drain, saving the liquid. Add to a high speed blender with the miso, olive oil. Add less milk to start and keep adding until you get the desired consistency. I like mine nice and smooth, you’ll need about 100ml. You can save the rest for more cooking. Heat through the mushrooms and the cauliflower when you’re ready to serve. Divide the cauliflower between four plates, top with the mushrooms, a drizzle of olive oil, or truffle oil if you like. Sprinkle with a little chopped parsley, chilli flakes and add pumpkin seeds for crunch. Breadcrumbs or croutons will also work nicely. Voila, a stylish easy dinner..

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