Cauliflower Puree With Crispy Shallots & Mushrooms
This creamy and comforting Cauliflower Puree is topped with sautéed mushrooms, Swiss chard and shallots. You can make this super healthy dish (made entirely out of vegetables!) in just 30 minutes
WHAT IS CAULIFLOWER PUREE?
This dish is exactly as it sounds; cauliflower pureed into a creamy, comforting puree. Top it with sautéed veggies and you have yourself an easy, simple, super healthy meal that will definitely impress.
I love this recipe because:
- it only takes 30 minutes.
- it looks really fancy with minimal effort.
- it’s made entirely out of vegetables, although you will swear you are eating carbs.
Belonging to the same family as beets and spinach, Swiss chard not only tastes amazing, but it’s also incredibly nutritious. While researching Swiss chard for this recipe, I came across a ton of different articles explaining the amazing benefits of this amazing vegetable. Some of the benefits I found include:
- Blood sugar regulation
- Helps pancreatic cells regenerate.
- Excellent source of Vitamins C, E, A, manganese, and zinc.
- Contain phytonutrient antioxidants
- Supports bone health.
You can find Swiss chard (with white stems) but also look for other varieties of rainbow chard, which have red, purple, or yellow stems. All are super nutritious and can be used in this recipe.
HOW TO MAKE THIS CAULIFLOWER PUREE:
To begin, boil the cauliflower until soft, about 7-8 minutes. Drain, rinse and add the cauliflower to a high-powered blender. Then add the nutritional yeast, salt, pepper, garlic cloves, and unsweetened almond milk and blend until smooth. Set aside and cover to keep warm (I just leave mine in the blender with the top on until ready to serve).
To a large skillet over medium heat, add the sesame oil (or unsalted vegetable broth). Add the chopped shallots and mushrooms and cook for 10 minutes, stirring occasionally until the mushrooms are soft.
Add the tamari (or soy sauce), the 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 (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.