It’s comforting, warming, and nourishing. Pair this recipe with a fresh salad of your choice and it makes a winning dinner you can enjoy on your own or with family and friends.
Serves: 3-4 people
6-8 large portobello mushrooms
1 tsp dried oregano
1 1/3 lb cauliflower, cut into florets
1 clove of garlic, finely chopped
1/4 cup chives, finely chopped + more for garnish
3-4 tbsp unsweetened almond milk
Sea salt and pepper
1. Preheat oven to 375F. Line a baking tray with parchment paper and arrange your Portobello mushrooms on top, cap side down. Sprinkle dried oregano, sea salt and pepper on top. Roast in the oven for 20 minutes, until soft.
2. While the mushrooms are cooking, place a medium-sized pot on the heat and add about an inch of water and a steaming basket. Add the cauliflower, put the lid on and cook until soft, about 15 minutes. Set aside.
3. Place the cauliflower in a food processor with garlic, chives, almond milk, salt and pepper. Process until smooth.
4. Take the mushrooms out of the oven and top with the cauliflower purée. Sprinkle fresh chives on top. Serve immediately.
Recipe Compliments of Lora Ulrich, TeamRPC Nutritionist