This mushroom and cauliflower recipe is cosy and comforting meat-free dinner. Try this vegetarian cauliflower mash next meat-free Monday!
Ingreadient:
- 1kg cauliflower florets (approx. 1 large)
- 100g Western Star Original Salted Butter, diced
- 2 cloves garlic, crushed
- ½ cup (125ml) sour cream
- ⅓ cup (25g) Perfect Italiano Grated Parmesan
- Salt and pepper to taste
- 50g Western Star Original Salted Butter, diced
- 1 tablespoon olive oil
- 200g field mushrooms, sliced
- 200g cup mushrooms, sliced
- 2 cloves garlic, crushed
- Chopped fresh thyme and lemon wedges to serve
Direction:
- Place cauliflower into a large pan of boiling water. Cook for 10-12 minutes or until tender
- Drain and transfer to the bowl of a food processor. Add half the butter, garlic, sour cream and parmesan. Process until smooth and creamy
- Season to taste and serve topped with remaining diced butter
