A rotating exhibit of the things I love most about living in San Francisco.

recipe original; easy, healthy cauliflower, onion and miso puree with sauteed mushrooms

cauliflower, onion and miso puree recipe

cauliflower, onion and miso puree recipe

I love mashed potatoes but wanted to find an alternative to them that might be a little healthier, without making a sacrifice in terms of taste. This recipe is what I came up with, and I really like it. Despite the conspicuous absence of milk or butter, your guests won’t miss the potatoes and dairy! It’s a MUS•e•YUM original.

Onion, Miso and Cauliflower Puree, with Mushrooms, by MUS•e•YUM


• one head cauliflower

• one white onion

• 1-2 tablespoons concentrated MISO paste

• mushrooms


Cut the main stem from one head of Cauliflower

Coarsely cut, separating florets into 1-2 inch chunks

Coarsely cut up your onion

Bring a large pot of SALTED water to a rolling boil.

Add cut cauliflower florets and onion. Water should just cover your vegetables.

Boil until knife easily pierces vegetables. Probably 10-15 minutes

PRE-heat oven to 375 degrees F

Strain vegetables, but reserve half a cup of the water in a measuring cup. Add one tablespoon of miso to the hot water and dissolve.

Return vegetables to pot. Add the 1/2 cup water with miso.

Add 3 T. olive oil (you may substitute butter for 1 T. if you like)

Use a stick blender to puree until smooth

Pour in a Pyrex dish or individual serving ramekins, sprinkle paprika or parsley on top, and

bake at 375 degrees F until golden on top, about 30-40 minutes


While the cauliflower is baking, warm some olive oil in a skillet on your stove. Add a clove of garlic and after a minute, throw in as many mushrooms as you want, sliced.

Spoon mushrooms over cauliflower after it comes out of the oven and serve.


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