2 cloves garlic finely chopped or minced
1 head cauliflower, riced
4 ounces (100g) mushrooms chopped
1/2 cup (120g) coconut cream
1 tablespoon nutritional yeast
fresh parsley for garnish
2. Add mushrooms and sautée until tender and lightly browned, about 4-5 minutes.
3. Add in the riced cauliflower and stir until well blended with the mushrooms.
4. Stir in the coconut cream and nutritional yeast until heated. Remove from heat, garnish with parsley and serve.
Butter, ghee, or cooking oil can be used in place of the butter flavoured coconut oil.
Heavy cream can be used instead of the coconut cream and cheese can be used in place of the nutritional yeast if dairy-free and vegan is not needed.
All the best Jan