Purple cauliflower is a fun food but it’s not something that you need to scout out in order to get the same tastes and textures that are offered in this meal. If you can’t find it you can simply use the traditional white kind. Now the cauliflower in this recipe is lightly steamed to give it a creamier texture once prepared but you can omit the steaming step and still create a truly wonderful balance of flavors and decadence here. Serve this on a special occasion, make it for a date, or create it because you simply want something scrumptious to eat… it is totally versatile!
The Following Recipe Serves Four People
What You Need for the Mash:
- 1 head purple or white cauliflower
- 3 cloves garlic
- 1 tbsp EVOO (optional… it’s totally good without it!)
- 2 tbsp dried herbs or a handful of fresh ones (think basil, thyme, rosemary…)
- Water for consistency
What You Need for the Portabella “Steaks”:
- 4 baby portabellas or 2 big ones
- 2 cloves garlic
- 4 tsp shoyu or Bragg liquid aminos
- 2 tsp apple cider vinegar
- 1 tsp grated ginger (optional)
- 1 tsp red pepper flakes
This is pretty simple because all you do is slice the mushrooms into nice “steak” pieces and then marinade them in the garlic, shoyu, apple cider vinegar, ginger, and pepper flakes for no less than an hour (the more they marinade the tastier they are). Next you want to steam the cauliflower for about 4 minutes (or leave this part out) and in a food processor mix the cauliflower and other mash ingredients until creamy.
Simply put some mash on a plate and top it with the mushrooms and marinade for a delicious and easy meal you can put together any day of the week. Serve it with a salad and you are good to go! Enjoy!