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