Hearty mushrooms, fragrant thyme, and smooth mashed cauliflower make this dish worthy of entrée status.
Makes 4 servings
What you need:
1 medium onion, thinly sliced
2 tablespoons water
2 cups sliced mushrooms
¼ teaspoon dried thyme
6 cups cauliflower florets
4 cloves garlic, sliced
11/4 cup fresh spinach
1/2 cup raw cashew butter
non-dairy milk, as needed
1 teaspoon unsalted seasoning blend, to taste
1/4 teaspoon ground nutmeg
Black pepper, to taste
What you do:
- In a skillet over medium heat, sauté onions with two tablespoons of water for 1 minute. Add mushrooms and thyme, and continue cooking until all mushroom liquid has evaporated. Set aside.
- In a steamer, steam cauliflower and garlic about 8 to 10 minutes or until tender. Drain and press out as much water as possible.
- In steamer, place spinach and steam until just wilted and set aside.
- In a food processer, process cauliflower, garlic, and cashew butter until creamy and smooth. If necessary, add soymilk to adjust consistency. Add seasoning blend, nutmeg, and black pepper. Mix in wilted spinach. Top with mushrooms and onions.
Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!