This hearty roasted cauliflower and potato dish celebrates the simple beauty of organic produce and comforting, earthy, savory flavors. Minced mushrooms are cooked until they release their deep umami, then melded with butter and white miso to create a rich, flavorful base. A touch of smoky black cardamom adds unexpected depth, resulting in a dish that feels both rustic and sophisticated.
On my first attempt at this recipe, I left the potatoes unseasoned. The dish tasted good, but the potatoes came across a little too much like French fries and ended up overpowering the delicate flavor of the cauliflower. I wanted the potatoes to remain creamy and comforting while still adding texture to the dish.
For this version, I incorporated our zesty Off the Avenue Seasoning and black cardamom pod directly into the boiling water. I usually recommend this blend with fatty meats and bitter greens, but it turns out it’s equally at home with potatoes, adding just enough tang and savory depth to bring the entire dish into balance.
Miso Butter Mushroom w/ Cauliflower & Potato
Description
This hearty roasted cauliflower and potato dish celebrates the simple beauty of organic produce and comforting, earthy, savory flavors. Minced mushrooms are cooked until they release their deep umami, then melded with butter and white miso to create a rich, flavorful base. A touch of smoky black cardamom adds unexpected depth, resulting in a dish that feels both rustic and sophisticated.
This is a fairly simple recipe that uses 2 skillets, a pot, and an oven. The main components have similar cooking times. Enjoy.
What you'll need
Get yourself settled and prep all your ingredients
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Prepare the oat and walnut crumble
In a food processor blitz for 15 seconds both your rolled oats, walnuts with a couple of pinches of salt and smoked paprika
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Slice potatoes
Slice your yellow potatoes into 1/2' medallions
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Preheat oven at 375 F and cut your cauliflower
Cut into florets or make steaks out the cauliflower. Lightly oil and salt.
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Mince your button mushrooms, slice your other mushrooms
Finely mince 2 cups worth of button mushrooms with a food processor or hand. Halve Cremini mushrooms (if they are small), quarter if they are large. Slice your oyster mushrooms length wise into thirds
You'll want to start to cook everything around the same time
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Boil potatoes
In a sauce pot, combine Off the Avenue seasoning rub, a black cardamom pod (curshed) and 6 cups of water. Bring to a boil and add potatoes. Cook for 15 - 20 minutes or just tender.
*optional*
after boiling, sear both sides of the potato medallions
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Roast cauliflower
Place your cauliflower on a baking sheet and cook in your preheated oven for 20 minutes, or until desired tenderness.
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Start your minced button mushrooms
Add 2 tbsp of butter to a skillet set at medium low and cook your mushrooms. Add salt and stir occasionally. Cook as much moisture out without scorching the pan. A fond is okay, just avoid char. Takes about 20 minutes.
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Crispy oat topping
In a small skillet, heat 1 tbsp of butter on medium heat and saute your oat mixed until toasty. About 5 to 7 minutes. Reserve to the side until plating.
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Deglaze your mushrooms
When your mushrooms have developed a deep color, deglaze with a 1/4 cup of wine. Then get 2 cups of water and incorporate 1/3 cup of white miso paste. Add to your cooked mushrooms. Add your Cremini and oyster mushrooms. Cover for 5 minutes. Remove cover and allow to reduce by half. Salt and pepper to taste.
Assembly
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Layers or spread it out
Start with a puddle of sauce, then place some florets on top. Sprinkle with crumble, then some potatoes, more crumble, and then a good helping of mushrooms, and more crumble.