How do I make the cauliflower puree extra smooth?

Blend the cooked cauliflower with plant milk, nutritional yeast, lemon juice, zest, and seasonings until it reaches a very smooth consistency.

What kind of mushrooms work best for the miso topping?

Cremini or white mushrooms are specified in the recipe for their texture and ability to absorb the rich miso flavor in the topping.

Yes, you can adjust the amount of almond or oat milk added to the cauliflower during blending to achieve your desired level of creaminess.

The combination of miso paste, shallots, garlic, and sesame oil, sauteed with the mushrooms and spinach, creates a rich umami flavor profile.

Soy cream or oat cream are suggested in the ingredients to add richness and body to the miso mushroom and spinach mixture.

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

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.
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.
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.
Add nutritional yeast, plant-based milk, salt, nutmeg, pepper, lemon juice and zest. Blend until very smooth and season as you feel.
Stir the mushrooms and add the spinach, as soon as the mushrooms are getting soft and reduced in size.
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.
Serve the mushrooms on top of the purée and enjoy with your beloved ones and a good tea.