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["First steam the cauliflower in the milk, place the cauliflower and bay leaf in a medium pan, cover with the almond milk and gently bring up to a simmer, cook for about 7 minutes until the cauliflower is tender, it should soft but not mush.", "While the cauliflower is cooking prep the rest of your ingredients. Slice the mushrooms, chop your herbs.", "Heat a large fry pan, add a little coconut oil, then the mushrooms, you may need to do this in batches. You don't want to overcrowd the pan. as the mushrooms will start to sweat. Grate in your garlic just before the last mushrooms are almost finished, cook until the garlic just starts to become golden. Transfer your mushrooms to a bowl with a tsp of vinegar, the herbs and seasoning. Set aside.", "Once the cauliflower is cooked, drain, saving the liquid. Add to a high speed blender with the miso, olive oil. Add a little milk to start and keep adding until you get the desired consistency. I like mine nice and smooth, you'll need about 100ml.", "When you're ready to serve, heat through the mushrooms and the cauliflower in separate pans. Divide the cauliflower between four plates, top with the mushrooms, a drizzle of olive oil, or truffle oil if you like. Sprinkle with a little chopped parsley, chilli flakes and add pumpkin seeds for crunch. Breadcrumbs or croutons will also work nicely.
