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.
