CAULIFLOWER PUREE WITH SAUTÉED MUSHROOMS (VEGAN, GLUTEN FREE)

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

I once had a cauliflower puree in a restaurant, topped with amazingly flavorful veggies and garlic and I knew I had to make such a dish. I love this recipe because 1) it only takes 30 minutes, 2) it seems fancy with minimal effort and 3) it’s made entirely out of vegetables, although you will swear you are eating carbs.

To begin, boil the cauliflower until soft, about 7-8 minutes. Drain, rinse and add the cauliflower to high powered blender or food processor. Add the nutritional yeast, salt, pepper and unsweetened almond milk. Blend until smooth. Set aside and cover to keep warm (I just leave mine in the blender with the top on until serving).

In a large skillet, add the sesame oil and heat over medium-high heat. Add the chopped shallots and mushrooms. Cook for 10 minutes, stirring occasionally until the mushrooms are soft. Add tamari (or soy sauce), garlic powder and swiss chard.  Stir about 1 minute until the swiss chard is wilted. Remove from heat. In a bowl, add the cauliflower puree and top with the mushroom/swiss chard mix. Drizzle with lemon juice if desired (recommended). Serves 4.

This dish tastes very rich and the servings are not large, so I recommend serving this with a side salad or bread.

Christin McKamey- Veggie Chick

Yields 4

CAULIFLOWER PUREE WITH SAUTÉED MUSHROOMS (VEGAN, GLUTEN FREE)

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

10 minPrep Time

20 minCook Time

30 minTotal Time

inGREDIENTS

• 1 head cauliflower head, broken into florets
• 1 tablespoon sesame oil
• 1 large shallot, chopped fine (about 1/3 cup diced shallots)
• 1 tablespoon nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup unsweetened almond milk
• 2 cups cremini or white mushrooms, each cut in half
• 1/2 tablespoon tamari (or soy sauce)
• 1/2 teaspoon garlic powder
• 2 cups chopped swiss chard
• juice from 1 lemon, optional

INSTRUCTIONS

1. 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 and unsweetened almond milk. Blend until smooth.
2. In a large skillet, add sesame oil 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 if desired. Serves 4.
3. This dish will last for 2-3 days in the fridge, but it's best served fresh.