Mashed Cauliflower with Broccoli Rabe Pesto, Seared Mushrooms & Vegan Gravy


Mashed Cauliflower with Broccoli Rabe Pesto, Seared Mushrooms & Vegan Gravy


For the mashed cauliflower

2 heads cauliflower - boiled soft

2/3 cups (or less) heavy cream (or vegan substitute)

S&P to taste

For the broccoli rabe pesto

1 head of broccoli rabe

1 cup pistachios (or other nut) - toasted

1 heaping cup grated Parmesan

4 garlic cloves

3/4 cup olive oil

S&P to taste

For the seared mushrooms

8 large mushrooms - sliced thin

8 garlic cloves - chopped

1 TBS Marsala (optional)

Olive oil

S&P to taste

For the vegan gravy

7 medium shallots - whole & unpeeled

10 (or to taste) garlic cloves - whole

olive oil

5 large mushrooms - sliced thin

1 tsp fresh thyme

3 TBS flour

1/2 cup Marsala (optional)

2 TBS low sodium soy sauce

3 cups vegetable stock

1/2 tsp dry sage

1 tsp Dijon mustard

S&P to taste

Chopped fresh parsley for garnish


For the mashed cauliflower

Maybe do this step LAST just before serving - so mashed cauliflower maintains its heat.  Also - skip down to the gravy recipe below & roast the shallots & garlic first so they are ready when you need them.

Boil the cauliflower until very tender.  Puree in a food processor with heavy cream and S&P.

For the broccoli rabe pesto

Toast the pistachios in a dry pan, being careful not to burn them, until just fragrant.  Set aside.

Trim the rough stems from the broccoli rabe & immerse in boiling water for 3-5 minutes - until tender.  Drain & rinse in cold water.  Squeeze out all the excess fluid.

In a food processor, pulse the cheese & garlic & nuts until they are a fine dice.  Then simply add the rest of the ingredients & pulse until pureed.  If it is too thick - add a small amount of water (or more olive oil).  Set aside.

For the seared mushrooms

Heat 1-2 TBS olive oil in a saute pan.  Add the mushrooms & garlic (and 1/2 tsp salt) & stir over high heat until the mushrooms begin to brown.  Add the Marsala (if using) & cook it off.  Add S&P, remove from heat  & set aside.

For the vegan gravy

Toss the unpeeled shallots & whole garlic cloves in 1 tsp olive oil & wrap in foil.  Roast in an oven heated to 350 for 45 minutes.  Remove from heat & allow to cool.  When cool enough to handle, squeeze the shallots out of their skins into a food processor.  Add the garlic & puree until smooth.  Set aside.

In the same pan you used for the seared mushrooms, heat another 2 TBS olive oil & heat the mushrooms & thyme & cook over high heat for about 5 minutes.  Add the flour & stir to coat.  Add the Marsala (if using) & cook it off & then add the stock 1/2 cup at a time, allowing the gravy to thicken a bit after each addition.  When all the stock is incorporated, add the pureed shallots & garlic, soy sauce, sage, Dijon and S&P to taste.  Allow to simmer about 15 minutes.

To assemble, either use a culinary ring like THIS or use a ramekin or narrow bowl.  Simply layer some mashed cauliflower, then some pesto & then more cauliflower & flip onto a plate.  Top with seared mushrooms & gravy & some chopped parsley serve.