Boil cauliflower until soft, about 7-8 minutes. Drain, rinse and add cauliflower to high powered blender or food processor. 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.