Miso Cauliflower Mash with Sweet Corn, Mushroom, and Chive Oil
Author: 
Serves: 4–6
 
Ingredients
Chive Oil
  • 1 bunch chives
  • ½ cup olive oil
Miso Cauliflower Mash
  • 2 Tbs sweet white miso
  • 1 Tbs mirin
  • 1 Tbs sake
  • 1 medium white cauliflower head, cut into florets
  • 1 cup cream
  • salt and white pepper, to taste
Sweet Corn
  • 3 ears yellow sweet corn
  • 1 vanilla bean, seeds scraped out
  • ⅓ cup cream
  • salt, to taste
Mushrooms
  • ¾ cup ghee
  • 1 cup shiitake mushrooms, thinly sliced (can substitute brown or maitake mushrooms)
  • salt, to taste
Black Sesame Salt
  • 1 Tbs black sesame, toasted
  • 1½ tsp salt
Instructions
Chive Oil
  1. Blanch chives in simmering water for 30 seconds. Shock chives in an ice water bath and then transfer to a paper towel. Pat dry.
  2. Gently squeeze out excess water and transfer to a high speed blender. Add olive oil and blend until mixture is puréed and vibrant green.
  3. Layer two pieces of cheese cloth on a fine colander mesh, and set it over a glass bowl. Pour mixture into the cheesecloth and let gravity do the filtering work. Chive oil will collect in the glass bowl for 15–20 minutes.
Miso Cauliflower Mash
  1. Preheat oven to 300°F.
  2. Spread miso in a thin layer on a non-stick baking mat and bake for 8–10 minutes until lightly browned.
  3. Transfer miso to a bowl and combine with mirin and sake. Mix until a soft paste is formed. Set aside.
  4. Turn oven to 325°F and roast cauliflower for 7–10 minutes until edges are lightly browned.
  5. Transfer to a medium pot and pour in cream. Add in a generous pinch of salt and season with pepper. Heat pot until cream comes to a simmer and cook until cream has reduced to half.
  6. Transfer to a food processor and add in the miso mixture. Blend until smooth. Add more salt and pepper to taste.
Creamed Sweet Corn
  1. Steam corn for 1–2 minutes until corn becomes bright yellow. Let cool and cut kernels off the cob.
  2. Transfer to a high speed blender and purée until smooth.
  3. Transfer to a fine colander mesh, held over a bowl, and use the back of a spoon to push out corn extract.
  4. Transfer extract to a small saucepan and stir in cream and vanilla seeds. Add a pinch of salt.
  5. Heat saucepan and bring to a simmer. Simmer for 5 minutes. Add more salt to taste.
  6. Take saucepan off heat to cool.
Mushrooms
  1. In a small pan, heat ghee over medium-high heat until it reaches 350°F.
  2. Gently lay sliced mushrooms into pan and shallow fry until golden brown and crispy on both sides. Fry mushrooms in batches so they don’t overcrowd the pan.
  3. Transfer to a plate covered with paper towel. Salt the mushrooms. Set aside.
Black Sesame Salt
  1. Using a mortar and pestle, pound sesame seeds and salt to a fine powder.
To Assemble:
  1. Scoop out cauliflower mash and place it in a bowl. Pour in creamed corn around mash. Sprinkle mash with sesame salt and place mushrooms on top. Drop chive oil onto creamed corn.
Notes
Allergens:
dairy, corn, soy, sesame
Recipe by Bauman College at https://baumancollege.org/student-spotlight-chau-wansze/