Creamy Roasted Cauliflower and Mushroom Sauté

This week Heather is out of town for a business trip, so Otto and I are having a bachelor week. We’re super fortunate to have the support of our neighbors and community to help me with Otto’s drop off and pick up to daycare while Heather is away. Additionally, Heather and I did a lot in advance of her trip to keep this week low stress. One of those things was this recipe.

Otto, for some wonderful reason, loves umami flavors and is fairly indifferent to sweets. This recipe was a big hit with him, and he actually liked better as is than when we blended it up into a chunky puree for him. Regardless of how you take your solids, we know you’ll love this dish. It goes great with a big piece of steak or on its own.

Ingredients
1 large head cauliflower, chopped
2 Tbsp avocado oil
24 oz baby portobello mushrooms, quartered
3 Tbsp ghee (sub with coconut oil to make this vegan)
1/2 tsp sea salt
1 13.5oz can full-fat coconut milk
3 garlic cloves, pressed
1/2 tsp of thyme

Method

Roast chunks of cauliflower with oil on a sheet pan at 425ºF for 30 minutes.

Sauté mushroom quarters with ghee and salt in a large pan over medium heat for 20 minutes.

Add cauliflower to pan with mushrooms. Then add coconut milk, garlic, and thyme. Cook for 8-10 minutes, stirring occasionally.

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