Mashed cauliflower with mushrooms and brussels sprouts
Looking for a warm and comforting dish that is packed with flavor and nutrition? Look no further than this delicious recipe for mashed cauliflower with mushrooms and Brussels sprouts. This dish offers a variety of textures and flavors, including the earthy richness of mushrooms and the satisfying crunch of Brussels sprouts. But that's not all – it's also loaded with fiber, which is essential for a healthy gut microbiome. So why not treat yourself to this delicious and nutritious meal that is sure to please your taste buds and your body?
Ingredients
Mashed cauliflower
1 head of cauliflower, chopped into florets
2 tablespoons unsalted butter or ghee
2 cloves garlic, minced
1/4 cup grated Parmesan cheese (optional)
Salt and pepper to taste
Chopped fresh parsley for garnish
Roasted Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese (optional)
sauted Mushrooms
1 pound mushrooms, sliced
2 tablespoons ghee butter
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
Mashed cauliflower
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 10-12 minutes, or until the cauliflower is tender.
Drain the cauliflower and return it to the pot.
In a separate pan, melt the butter or ghee over medium heat. Add the garlic and sauté for 1-2 minutes, or until fragrant.
Pour the garlic butter over the cauliflower and mash with a potato masher or blend with a hand mixer until smooth.
Add the grated Parmesan cheese and stir until melted and fully incorporated.
Season with salt and pepper to taste.
Garnish with chopped parsley, if desired.
Note: Most stores sell riced cauliflower. You can use these or make it from fresh cauliflower. If you use riced cauliflower, cook it according to the instructions till tender.
Brussels Sprouts :
Preheat the oven to 400°F.
In a large bowl, toss the Brussels sprouts with olive oil and season with salt and pepper.
Arrange the Brussels sprouts in a single layer on a baking sheet.
Roast for 20-25 minutes, or until they are tender and lightly browned.
Sprinkle the grated Parmesan cheese over the roasted Brussels sprouts and return to the oven for another 2-3 minutes, or until the cheese is melted and golden.
Note: You can adjust the amount of Parmesan cheese to your liking.
sauted Mushrooms
Heat the ghee butter in a large skillet over medium-high heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and begin to brown.
Add Worcestershire sauce to the skillet and stir to coat the mushrooms evenly.
Cook the mushrooms for another 2-3 minutes until they are tender and fully cooked.
Season with salt and pepper to taste.
Combine mashed cauliflower with brussels sprouts and sauted mushrooms. Sprinkle with chopped fresh parsley, if desired.
Serve hot and enjoy!
