Ingredients

1 package vegan butter, already tempered

1/2 package organic white miso paste

1 cauliflower

Method

• Steam the cauliflower in the steamer until it's soft - for about six minutes. 

• Combine the already tempered butter with the miso paste in a mixing bowl. Mix together well with a spatula. This will be spread on the cauliflower, but miso butter tastes great on entrées such as fish, chicken, or steak. Or add it to sides such as asparagus, broccoli, carrots, baked potato, sweet potato, or on bread.

• Coat the cauliflower in the miso butter. Put the cauliflower in the refrigerator for a bit so the butter hardens up. Any leftover miso dill butter can be stored in the refrigerator. Bake the cauliflower in the oven at 425 degrees until it browns a bit – for about 35 minutes or so.