Heat a large pot over medium. Once the pot is hot, add the butter and sliced garlic. Sauté until garlic is slightly golden and fragrant, about 1 minute. Then, add the lemon peel, cauliflower, salt, pepper, vegetable stock, and miso. Bring to a boil and then lower heat to a simmer. Cover the pot and let it continue to simmer until the cauliflower is tender, about 20 minutes.

Fish out the lemon peels and then transfer the entire contents of the pot to a food processor (cauliflower, garlic, liquid and all). Add the lemon juice. Pulse a few times before running the motor on high for about a minute. Scrape down the sides of the food processor and pulse a few more times. It should be silky smooth. Keep the mashed cauliflower warm while you make the butter drizzle.

Heat a small sauté pan over medium heat. Once hot, add the vegan butter and let it melt. Then, add the worcestershire sauce and black pepper. Let it sizzle a bit before drizzling over the mashed cauliflower. Enjoy immediately.