Mashed Cauliflower And Spinach With Mushroom Duxelle Recipes

MASHED CAULIFLOWER AND SPINACH

Steps:

• Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.
• While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.
• Once hot, add onions and sauté for 4-5 minutes or until completely cooked.
• Add the spinach, toss and remove from heat.
• Drain the cauliflower but retain about a cup of the cooking water.
• Pulse the cauliflower until rice size but not pureed.
• Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix.
• If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.
• Serve immediately.

MASHED CAULIFLOWER AND SPINACH WITH MUSHROOM DUXELLE

Steps:

• Finely chop mushrooms in a food processor Heat 2-3 tablespoons water in a large skillet and water saute shallots for 1 minute. Add mushrooms and thyme and continue cooking until all mushroom liquid has evaporated. Add wine and cook for an additional 4 minutes or until evaporated. Set aside. Steam cauliflower and garlic for 8 to 10 minutes or until tender. Drain and press out as much water as possible. Place spinach in steamer, steam until just wilted, drain and set aside. Process cauliflower, garlic, and cashew butter in a food processor until creamy and smooth. If necessary, add soy milk to adjust consistency. Add Vegizest, stir in wilted spinach and add black pepper to taste. Serve topped with Mushroom Duxelle.