I like to make the mash and sauce ahead of time, so I can put dinner on the table in a flash.



  • 1 head cauliflower, trimmed and cut into 1-inch/2.5cm pieces
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso paste
  • 2 teaspoons Roasted Garlic (optional)


  • 2 shallots, finely chopped
  • 2 cups/200g chopped assorted fresh mushrooms of your choice
  • 2 tablespoons nutritional yeast
  • 2 tablespoons white miso paste
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon onion powder
  • Ground black pepper
  • 1½ cups/375ml Light Vegetable Broth 


  • 4 large portobello mushroom caps, stems and gills removed
  • 3 spring onions, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon smoked paprika
  • Ground black pepper
  • 6 cups/180g spinach leaves


  • 2 tablespoons chopped fresh parsley


FOR THE CAULIFLOWER MASH: Steam the cauliflower in a steamer basket over an inch or two (2.5–5cm) of boiling water until soft, about 10 minutes. Transfer to a bowl or a food processor and then add the nutritional yeast, miso paste and Roasted Garlic (if using). Mash or puree until smooth. Taste and adjust the seasonings, if needed. Keep warm.

FOR THE SAUCE: Heat ¼ cup/60ml of water in a saucepan over a medium heat. Add the shallots and cook until soft, about 3 minutes. Add the chopped mushrooms and cook for 2 to 3 minutes to soften. Add the nutritional yeast, miso paste, vinegar, thyme, sage, onion powder and black pepper to taste. Stir in the Light Vegetable Broth and bring to a simmer. Lower the heat to low and continue to simmer for 5 minutes. Transfer the mixture to a blender or a food processor and blend until smooth. Taste and adjust the seasonings, if needed. Return to the saucepan and keep warm.

FOR THE MUSHROOMS: Heat ¼ cup/60ml of water in a large skillet or heavy-based frying pan over a medium-high heat. Add the mushroom caps and cook for about 5 minutes. Add the spring onions, garlic, vinegar, smoked paprika and black pepper to taste. Flip the mushroom caps and continue to cook until the mushrooms are tender 

and nicely browned on both sides, about 5 minutes longer. When the portobellos are done cooking, push them to one side of the skillet, or remove them from the skillet, if you prefer. Add the spinach to the skillet and cook, tossing with tongs, until the greens are wilted. Return the mushrooms to the skillet to heat through, if needed.

TO SERVE: Spoon the cauliflower mash onto dinner plates. Top with the portobello caps, stem side down, and the spinach; then spoon over the sauce. Sprinkle with parsley and serve hot.

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