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) , .

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

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 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.

• This dish will last for 2-3 days in the fridge, but is best served fresh.

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