In this delicious recipe, creamy cauliflower purée is served atop of hot roasted portobello mushrooms and finished off with a sprinkling of fresh chives. It’s comforting, warming, and nourishing. Pair this recipe with a fresh salad of your choice and it makes a winning dinner you can enjoy on your own or with family and friends.
Portobello mushrooms (and other mushrooms like crimini) are excellent at strengthening the immune system and can significantly lower the risk of colds, flu, ear infections, bronchitis, swollen glands, sore throats, and chronic infections. They have also been shown to slow down or prevent the onset of tumors in the body. These mushrooms are a good source of vitamins E, B12, and D and minerals such as zinc, selenium, iron, and calcium.
Cauliflower contains the trace mineral boron, which is known to help the endocrine system—and yet cauliflower gets more attention for the so-called goitrogens it contains. Cauliflower does the very opposite of what the hype says—it helps the thyroid and the rest of the endocrine system (including the hypothalamus and adrenal glands) to stave off the viruses that are truly behind issues such as thyroiditis.
Cauliflower Portobello Boats
Preheat oven to 375F. Line a baking tray with parchment paper and arrange your Portobello mushrooms on top, cap side down. Sprinkle dried oregano, sea salt and pepper on top. Roast in the oven for 20-25 minutes, until soft.
While the mushrooms are cooking, place a medium-sized pot on the heat and add about an inch of water and a steaming basket. Add the cauliflower, put the lid on and cook until soft, about 15-20 minutes. Set aside.
Place the cauliflower in a food processor with garlic, chives, almond milk, salt and pepper. Process until smooth.
Take the mushrooms out of the oven and top with the cauliflower purée. Sprinkle fresh chives on top. Serve immediately.
Serves: 3-4 people
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This item posted: 31-Aug-2018
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