• Juliana Nogueira

Cauliflower Cream

I wasn't sure what to call this one pot recipe... Cauliflower cream? Cauliflower mash? I guess you can decide after you try it out. It is easy, tasty and creamy.


1 head of cauliflower

1 tbsp of oil (avocado/olive)

2-3 garlic cloves

1/2 a medium onion

1 inch nob of fresh ginger

2 tbsp miso paste

Salt to taste

Optional: cayenne to taste (I use about 1/8 tsp)

Optional: cayenne to taste (I use about 1/8 tsp)


Start by washing the cauliflower and cutting the florets and stems into smaller pieces. (I save the middle core and leaves in a bag in the freezer to add to a veggie stock later). Roughly chop the garlic and onion. Peel and thinly chop the ginger.

In a large pot add the oil, garlic, onion and ginger. Saute in medium-low heat until aromatic. Add the miso paste and a splash of water to dilute it. Mix well and sauté for another minute.

Add the cauliflower and mix it in well with the spices. This is also a good time to add salt. Add hot water until about half way up or a bit more depending how firm you want your cauli mash. The idea is for some of the cauliflower to be sticking out of the liquid. (You may choose to add water all the way up to make a creamy cauliflower soup instead). Partially cover the pot allowing steam to scape and cook until very soft. Around 30 min. Use a spoon to mix every 5 minutes or so, this will ensure all pieces cook evenly.

Once the cauliflower is soft use a potato masher to mash everything up and then an immersion blender or regular blender to turn it into a cream.

I like to serve it with mushrooms sautéed in organic soy sauce. Enjoy!

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