Mashed Cauliflower And Spinach With Mushroom Duxelle Recipes

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MASHED CAULIFLOWER AND SPINACH



Mashed Cauliflower and Spinach image

Provided by Martha

Time 25m

Number Of Ingredients 8

1 large head organic cauliflower, trimmed down to the florets
2 tablespoons extra virgin olive oil
1 cup sweet onion, diced small
2 cups organic fresh baby spinach
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
2 tablespoon butter (or clarified butter or ghee for Whole30)

Steps:

  • Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.
  • While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.
  • Once hot, add onions and sauté for 4-5 minutes or until completely cooked.
  • Add the spinach, toss and remove from heat.
  • Drain the cauliflower but retain about a cup of the cooking water.
  • Pulse the cauliflower until rice size but not pureed.
  • Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix.
  • If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.
  • Serve immediately.

MASHED CAULIFLOWER AND SPINACH WITH MUSHROOM DUXELLE



MASHED CAULIFLOWER AND SPINACH WITH MUSHROOM DUXELLE image

Categories     Vegetable     Dinner

Number Of Ingredients 11

10 ounces mushrooms
1/4 cup shallots, finely chopped
1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme leaves
1/2 cup dry white wine or sherry
6 cups cauliflower florets
4 cloves garlic
10 ounces fresh spinach
1/4 cup raw cashew butter or 1/2 cup raw cashews
soy, hemp or almond milk, if needed to thin
2 tablespoons Dr. Fuhrman's VegiZest, or other no salt seasoning blend, to taste
black pepper, to taste

Steps:

  • Finely chop mushrooms in a food processor Heat 2-3 tablespoons water in a large skillet and water saute shallots for 1 minute. Add mushrooms and thyme and continue cooking until all mushroom liquid has evaporated. Add wine and cook for an additional 4 minutes or until evaporated. Set aside. Steam cauliflower and garlic for 8 to 10 minutes or until tender. Drain and press out as much water as possible. Place spinach in steamer, steam until just wilted, drain and set aside. Process cauliflower, garlic, and cashew butter in a food processor until creamy and smooth. If necessary, add soy milk to adjust consistency. Add Vegizest, stir in wilted spinach and add black pepper to taste. Serve topped with Mushroom Duxelle.

CHEESY CAULIFLOWER AND SPINACH MASH



Cheesy Cauliflower and Spinach Mash image

There's no sacrificing flavor with this delicious diet swap. Our Mashed Cauliflower is a great alternative to mashed potatoes, and it still tastes rich and creamy. Spinach, mozzarella and Parmesan pair perfectly with the garlic and herb flavor.

Provided by Green Giant

Categories     Trusted Brands: Recipes and Tips

Time 17m

Yield 4

Number Of Ingredients 5

1 (20 ounce) package Green Giant® Garlic & Herb Mashed Cauliflower
1 tablespoon olive oil
4 cups packed baby spinach
¾ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, or more to taste

Steps:

  • Cook Green Giant® Garlic & Herb Mashed Cauliflower according to package directions.
  • Heat olive oil in large nonstick skillet over medium heat and cook spinach 5 minutes, stirring occasionally, or until wilted.
  • Combine Green Giant® Garlic & Herb Mashed Cauliflower, spinach, mozzarella and Parmesan cheese.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 10 g, Cholesterol 26.5 mg, Fat 12.5 g, Fiber 3 g, Protein 10 g, SaturatedFat 5.8 g, Sodium 634.7 mg, Sugar 0.4 g

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