This silky mashed cauliflower rivals your favorite mashed potatoes, blending big flavors with miso, lemon juice, and a vegan Worcestershire pepper butter for a special touch.
The balance of salt, acidity, and umami made crafting this dish a challenge, as mashing the cauliflower often highlighted its overly cruciferous flavor.
To enhance the flavors, I drew inspiration from cacio e pepe, incorporating miso for umami, lemon for acidity, and black pepper to finish.
Sautéed garlic in vegan butter adds depth to the dish, while a quality vegan butter is essential for richness. It's perfect for holiday dining.
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