Cauliflower Puree with Sautéed Mushrooms (Vegan, Gluten Free

• Vegan
• Gluten free

• Produce

  • 1 head Cauliflower head
  • 2 cups Cremini or white mushrooms
  • 1/2 tsp Garlic powder
  • 1 Lemon, Juice from
  • 1 Shallot, large
  • 2 cups Swiss chard

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Condiments

  • 1/2 tbsp Tamari

• Baking & Spices

  • 1 tbsp Nutritional yeast
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Sesame oil

Found on veggiechick.com

Description

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

Directions

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