Smoke & Spice Bean Paste with Miso-Roasted Cauliflower
This grounding dish layers creamy bean paste, miso-roasted cauliflower, bright kraut and a fermented kick of Jalapeño Sauce. Smooth butter beans replace mashed potatoes for natural probiotics, umami and depth. Paired with lentils and crunchy seeds, it’s comforting, functional and beautifully balanced for your gut.
Serves
2-3
Prep Time
40 minutes
Smoke & Spice Kraut
Single Jar (300g)
Jalapeño Sauce
Single Bottle (200g)
Ingredients
2 tbsp Fermary Smoke & Spice Kraut1 tbsp Fermary kraut brine
1 tbsp Fermary Jalapeño Sauce (plus more to serve)400g cooked butter beans (or white beans)
1 large cauliflower
1 tbsp white miso paste
1 tbsp olive oil
400g cooked Puy lentils
Pumpkin seeds
Fresh parsley, chopped
Salt (optional)
Method
1
Marinate & roast the cauliflower: Whisk kraut brine, miso, Jalapeño Sauce, water and olive oil. Slice cauliflower into 1.5 cm steaks, coat in marinade and roast at 180°C for 30–40 minutes.
2
Make the bean paste: Blend butter beans with Smoke & Spice Kraut and brine until smooth. Season if needed.
3
Build your plate: Spoon warm bean paste onto a plate. Add lentils, top with roasted cauliflower and garnish with seeds, parsley and a final drizzle of Jalapeño Sauce.
Grounding, creamy, spicy and probiotic - a beautifully functional plate to support your gut and reset your system.
