7.4
June 1, 2019

“No Regrets” Cheesy Vegan Cauliflower Bowl with Garlic Mushroom Sauce. {Recipe}

 

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If you’ve met me, you know I’m constantly in search of secretly healthy food that eats like a toothsome feast.

This is a dish I whip up when severe pizza cravings hit, or (if I’m honest) to soak up an unpleasant hangover. It has that luxurious mouthfeel of “forbidden” treats for a fraction of the calories and carbs, and it only takes about 20 minutes to put together.

Nice enough to serve to guests, or just to have as a private, rejuvenating nosh, this one’s a classic.

Recipe (serves two):

Ingredients: 

4 cups cauliflower florets chopped into very small pieces

3-4 cups any kind of mushroom, sliced

2 cloves garlic, crushed or minced

2 tablespoons snipped fresh dill

2 tablespoons chopped green onion

1/4 cup red wine

1-2 cups shredded (vegan if desired) Mexican or other easily meltable cheese

2 tablespoons shredded (vegan if desired) Parmesan cheese (optional)

1/4 teaspoon red pepper flakes (optional)

Salt and fresh ground pepper to taste

Instructions:

Steam cauliflower until fork-tender. While cauliflower steams, heat up a medium saucepan sprayed with non-stick cooking spray.

Add two cloves garlic and a dash of salt, sauté one minute.

Add red wine and sauté for another three minutes.

Add mushrooms, red pepper flakes, more salt and pepper, and sauté another five minutes. Cover mushrooms.

To serve, find two big bowls (shallow bowls work best).

Pour 1/4 of the steamed cauliflower on the bottom of each bowl. Sprinkle with salt, pepper, dill, green onions, and 1/4 of the cheese per bowl.

Add 1/4 of the mushroom sauce per bowl. Repeat. Top with more snips of fresh dill and one tablespoon each of Parmesan.

Manga!

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author: Erica Leibrandt

Image: @walkthetalkshow/instagram

Image: Pxhere

Editor: Naomi Boshari

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