I couldn’t think of a simpler way to enjoy such a symphony of cauliflower, miso and peanut. Not on a winter’s afternoon anyhow.
Ingredients for two portions:
- 1/2 cauliflower
- 1 tbsp miso
- 1 tbsp oyster sauce (or soy sauce if you prefer vegan)
- 2 tsp mixed spice
- salt and pepper to taste
- Dress with: a tsp drizzle of peanut butter, a tsp drizzle of tahini dressing (as below)
- 1/2 cup tahini
- 1/4 cup water
- 1/2 cup lemon juice
- 1-2 tsp salt to taste
Blitzed in a blender or magic bullet until creamy and dreamy.
- Cut cauliflower into small pieces and boil until soft
- Once the cauliflower feels very soft to touch, take it off the heat and allow to cool down, drain off a bit of the water and pour contents into a sizeable blender (think at least 1 litre capacity)
- Add the miso, oyster sauce and other spices and seasonings as listed above.
- Blend until smooth and then pour these contents back onto the stove to boil away until hot and bubbling.
- Carefully pour contents back into a bowl and drizzle with the tsp of peanut butter and tahini. Enjoy as is or add toast ora protein source to make it a more substantial meal.
I love this as a light lunch or late dinner option when I’m not keen to feel too heavy but want a bit of comfort. It can easily be turned into more of a meal by adding a bit of salmon, chicken, tofu or toast.
How do I turn this into lunch for the next couple of days?
Boil a whole head of cauliflower! And keep it ready in the fridge so you can be a mere 5 minutes away from blending with more flavour and heating for your meal. I also like to batch roast a few fillets of salmon or chicken to keep handy. Many options abound to be smart and save yourself time.
Bowl as is: 7gC 4gF 4gP 64 Kcal
Bowl with a (200g uncooked, skin on) portion of salmon: 7gC 28gF 46gP
Please note that the nutritional information describes above does not account for you are more heavy handed with your peanut butter or tahini dressing. You are welcome to add as much as you like and as suits your goals.