CAULIFLOWER PUREE WITH SAUTÉED MUSHROOMS (VEGAN, GLUTEN FREE)

Creamy and comforting Cauliflower Puree topped with sautéed mushrooms, swish chard and shallots.

CAULIFLOWER PUREE WITH SAUTÉED MUSHROOMS (VEGAN, GLUTEN FREE)

INGREDIENTS
  1. 1 head cauliflower head, broken into florets
  2. 1 tablespoon nutritional yeast
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 2 garlic cloves, minced
  6. 1/2 cup unsweetened almond milk
  7. 1 tablespoon sesame oil (or unsalted vegetable broth)
  8. 1 large shallot, chopped fine (about 1/3 cup diced shallots)
  9. 2 cups cremini or white mushrooms, each cut in half
  10. 1/2 tablespoon tamari (or soy sauce)
  11. 1/2 teaspoon garlic powder
  12. 2 cups chopped swiss chard
  13. juice from 1 lemon

INSTRUCTIONS
  • Boil cauliflower until soft, about 7-8 minutes. Drain, rinse and add cauliflower to high powered blender or food processor. Add nutritional yeast, salt, pepper, garlic cloves and unsweetened almond milk. Blend until smooth.
  • In a large skillet, add sesame oil (or unsalted vegetable broth) and heat over medium-high heat. Add the chopped shallots and mushrooms. Cook for 10 minutes, stirring occasionally until mushrooms are soft. Add tamari (or soy sauce), garlic powder and swiss chard. Stir about 1 minute until swiss chard is wilted. Remove from heat. In a bowl, add cauliflower puree and top with mushroom/swiss chard mix. Drizzle with lemon juice. Serves 4.