A dreamy dish for cold, rainy days, this cauliflower puree is cozy and comforting. Warm up with this delicious recipe!

Cauliflower Purée with Miso-Mushroom Spinach [Vegan]






Cauliflower Purèe:

  • 1 head Cauliflower
  • Lemon Juice & Zest of 1 lemon
  • 1/2 cup Almond or Oat Milk
  • 1 tablespoon Nutritional Yeast
  • 1 pinch White Pepper
  • 1 pinch Nutmeg
  • 1 pinch Salt

Miso Mushrooms and Spinach:

  • 1 big handful Fresh Spinach
  • 2 Cups (cut) Cremini or white Mushrooms
  • 1 tablespoon Miso Paste
  • 2 tablespoons Soy Cream or Oat Cream
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 big shallot
  • 1 clove garlic
  • 1 tablespoon Sesame Oil


  1. Start with heating a pot with water and salt. Cut the cauliflower into the separate little stalks and start cooking the cauliflower for 7 minutes until they are getting soft.
  2. Cut the shallot into little cubes and the garlic into thin slices. Add the sesame oil into a pan and add the onion and the garlic. Roast them until they are getting soft, than add the mushrooms.
  3. At this point, the cauliflower should be done. Take it out and add it to a blender or a bowl to mix it with a hand blender.
  4. Add nutritional yeast, plant-based milk, salt, nutmeg, pepper, lemon juice and zest. Blend until very smooth and season as you feel.
  5. Stir the mushrooms and add the spinach, as soon as the mushrooms are getting soft and reduced in size.
  6. Stir the spinach so it reduces in size as well. Now, add the spices, the miso paste, and the cream and stir until everything is well combined.
  7. Serve the mushrooms on top of the purée and enjoy with your beloved ones and a good tea.