Baked Cauliflower with Quinoa, Chanterelles, and Miso Sauce - SHAPEYourFutureLife

Ingredients

• 1 large or 2 smaller cauliflower heads (about 3/4 kg)
• Olive oil
• 50 g hazelnuts
• 150 g quinoa
• 50 g shallots
• 4 cloves of garlic
• 3 tbsp olive oil
• 250 g chanterelle mushrooms or other mushrooms
• 2 tbsp lime or lemon juice
• salt and freshly ground pepper
• 1 tbsp fresh thyme leaves + extra for garnish
• For the sauce:
• 1 tbsp brown miso
• 3-4 tbsp boiling water
• 2 tbsp tahini (sesame paste, can be replaced with peanut butter)
• 2 dl plant-based cream
• tamari (soy sauce)