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Cauliflower crème with miso

This crème uses miso, a fermented soybean paste. The darker the colour of the miso, the fuller the flavour.

Creation by Erik Hermans, Harvest Coffee Brewers, Rotterdam.

Makes 1150g.

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Allergens and dietary requirements

  • Soy
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
kg
cauliflower
50
g
blond miso
50
g
butter
50
g
lemon oil
sushi vinegar
salt and pepper

Scale recipe

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