Sweet Corn Puree With Baked Cauliflower & Spinach
Sweet Corn Puree With Baked Cauliflower & Spinach
This recipe transforms wholesome sweet corn into a heavenly miso-flavoured puree to match with baked cauliflower and sautéed spinach.
Servings
Prep time
Cook time
Recipe
Ingredients
- 4x 2cm-thick cauliflower steaks
- 3 tbsp extra-virgin olive oil
- 2 cups baby spinach
- 2 tbsp finely chopped nori, furikake or gomasio
- Corn Puree
- 2 tbsp extra-virgin olive oil or 30g butter for non-vegan option
- 1 leek, white part sliced
- 2 tsp white miso paste
- 3 cobs sweet corn, kernels sliced from cob
Method
- Heat oven to 200°C and line a baking tray with greaseproof paper.
- Arrange cauliflower steaks over the tray, drizzle with olive oil, season with salt and place in oven to cook for 45 mins until golden and crispy.
- While cauliflower is cooking, prepare the corn puree. Heat a frying pan on medium heat, add olive oil or butter to pan and melt, then add leek and miso and cook for 7-8 mins or until caramelised.
- Add corn to pan and cook a further 6 mins.
- Blitz the corn mix in a blender until smooth. If needed add a few drops of milk of choice to loosen.
- Once cauliflower is cooked remove from oven.
- Sauté the spinach in a pan with a drop of water and set aside, then warm the puree in the pan ready to serve.
- Spread the puree around two bowls, top with baked cauliflower, sautéed spinach, and sprinkle with nori, furikake or gomasio and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
