- 1 1/2 heads of cauliflower
- 2 Tbsp olive oil or butter
- 2 Tbsp roasted garlic (about 5-6 cloves)
- 1 Tbsp brown rice miso paste
- Sea salt and pepper to taste
- Splash of Bragg’s liquid aminos
- Wash and chop the cauliflower. Steam until tender.
- In a large bowl or food processor, mash the cauliflower until it is a chunky consistency.
- Add remaining ingredients and mash to combine until smooth. Garnish with fresh parsley.