This creamy and comforting Cauliflower Puree is topped with sautéed mushrooms, Swiss chard and shallots. You can make this super healthy dish (made entirely out of vegetables!) in just 30 minutes.
What is Cauliflower Puree?
This dish is exactly as it sounds; cauliflower pureed into a creamy, comforting puree. Top it with sautéed veggies and you have yourself an easy, simple, super healthy meal that will definitely impress.
I love this recipe because:
- it only takes 30 minutes.
- it looks really fancy with minimal effort.
- it’s made entirely out of vegetables, although you will swear you are eating carbs.
Belonging to the same family as beets and spinach, Swiss chard not only tastes amazing, but it’s also incredibly nutritious. While researching Swiss chard for this recipe, I came across a ton of different articles explaining the amazing benefits of this amazing vegetable. Some of the benefits I found include:
- Blood sugar regulation
- Helps pancreatic cells regenerate.
- Excellent source of Vitamins C, E, A, manganese, and zinc.
- Contain phytonutrient antioxidants
- Supports bone health.
You can find Swiss chard (with white stems) but also look for other varieties of rainbow chard, which have red, purple, or yellow stems. All are super nutritious and can be used in this recipe.
How to make this Cauliflower PUREE:
To begin, boil the cauliflower until soft, about 7-8 minutes. Drain, rinse and add the cauliflower to a high-powered blender. Then add the nutritional yeast, salt, pepper, garlic cloves, and unsweetened almond milk and blend until smooth. Set aside and cover to keep warm (I just leave mine in the blender with the top on until ready to serve).
To a large skillet over medium heat, add the sesame oil (or unsalted vegetable broth). Add the chopped shallots and mushrooms and cook for 10 minutes, stirring occasionally until the mushrooms are soft.
Add the tamari (or soy sauce), the garlic powder and Swiss chard. Stir about 1 minute until the Swiss chard is wilted.
Remove from heat. In a bowl, add the cauliflower puree and top with the mushroom/Swiss chard mix. Drizzle with lemon juice (recommended). Serves 4.
*This dish tastes very rich and the servings are not large, so I recommend serving this with a side salad or bread.
- Blender– I like the Vitamix, but any high-powered blender will do.
- Lemon Squeezer– this is my favorite tool and I’ve used a few.
Looking for more cauliflower recipes? Try one of these:
- Mashed Cauliflower
- Cauliflower Rice Stir Fry Bowl
- Coconut Curry Cauliflower Soup
- Buffalo Cauliflower Tacos
If you try this recipe for Cauliflower Puree with Sautéed Mushrooms, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Cauliflower Puree with Sautéed MushroomsPin Rate
- 1 head cauliflower head – broken into florets
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves – minced
- 1/2 cup unsweetened almond milk
- 1 tablespoon sesame oil – or unsalted vegetable broth
- 1 large shallot – chopped fine (about 1/3 cup diced shallots)
- 2 cups cremini or white mushrooms – each cut in half
- 1/2 tablespoon tamari – or soy sauce
- 1/2 teaspoon garlic powder
- 2 cups chopped swiss chard
- juice from 1 lemon
- Boil cauliflower until soft, about 7-8 minutes. Drain, rinse and add cauliflower to high powered blender. Add nutritional yeast, salt, pepper, garlic cloves and unsweetened almond milk. Blend until smooth.
- In a large skillet, add sesame oil (or unsalted vegetable broth) and heat over medium-high heat. Add the chopped shallots and mushrooms. Cook for 10 minutes, stirring occasionally until mushrooms are soft. Add tamari (or soy sauce), garlic powder and Swiss chard. Stir about 1 minute until Swiss chard is wilted. Remove from heat. In a bowl, add cauliflower puree and top with mushroom/Swiss chard mix. Drizzle with lemon juice. Serves 4.
- This dish will last for 2-3 days in the fridge, but is best served fresh.