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Cauliflower Puree with Sautéed Mushrooms | via veggiechick.com #vegan #glutenfree

Cauliflower Puree with Sautéed Mushrooms

5 from 8 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
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.


  • 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.


I wouldn't skip the lemon juice, as it really increases the flavor profile of this dish!


Calories: 64kcal | Carbohydrates: 5.3g | Protein: 3.1g | Sodium: 491mg | Sugar: 1.7g
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