Saturday, November 19, 2016

Mashed Cauliflower with Shitake Mushrooms (G, V)

Mashed potatoes used to be one of my favorite go-to comfort foods. They were a must-have dish for all of our Thanksgiving and Christmas dinners. I loved everything about them until I aged out and those carb-loaded servings packed on hard-to-take-off unwanted pounds!


While I still have mashed potatoes once or twice a year in moderate-sized servings, I found this cauliflower, mashed-potato wannabe to be quite delicious and satisfying.


The original recipe belongs to Linda Gassenhelmer, and award-winning cookbook author.
I have modified the recipe slightly so it takes no time at all to put together. Yum!




Mashed Cauliflower with Shitake Mushrooms




1 head of organic cauliflower
Canola vegetable spray
3.5 oz Shitake mushrooms, sliced thinly
4 garlic cloves, crushed
1/2 C sour cream
2 organic green onions, sliced
Water
Salt, (pink Himalayan)  and pepper blend to taste


Chop cauliflower into med. pieces. Divide cauliflower and add half to a microwave steamer bag;  cook for 3-4 min. Remove and cook second half of cauliflower.  Put tender crisp cauliflower into food processor or Vita Mix, add 1/4 C water and process until blended but still textured.


Transfer cauliflower to a bowl.


Next, in a pan sprayed with vegetable oil on med-high heat, sauté sliced mushrooms for 3 minutes. Add the garlic and sauté  for one more minute. Stir the cooked mushrooms and garlic into the hot cauliflower. Add sour cream, onions and seasonings to taste. Mix well. Serves 4.