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Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free)



Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free) , .


Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free) - Creamy and comforting Cauliflower Puree topped with sautéed mushrooms, swish chard and shallots. #vegan #gluten #mushrooms


Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free) - Creamy and comforting Cauliflower Puree topped with sautéed mushrooms, swish chard and shallots. #vegan #gluten #mushrooms

Total Time: 30 Minutes, Servings: 4 Servings

Ingredients :
  • 1 head cauliflower head, broken into florets
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon sesame oil (or unsalted vegetable broth)
  • 1 large shallot, chopped fine (about 1/3 cup diced shallots)
  • 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



Instructions :
  • Boil cauliflower until soft, about 7-8 minutes. Drain, rinse and add cauliflower to high powered blender. 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.
  • This dish will last for 2-3 days in the fridge, but is best served fresh.



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Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free) - Creamy and comforting Cauliflower Puree topped with sautéed mushrooms, swish chard and shallots. #vegan #gluten #mushrooms