Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free)
Monday, August 5, 2019
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.
Full instructions recipe visit: https://veggiechick.com
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.
Full instructions recipe visit: https://veggiechick.com