6 Servings 10 min Cook
3 Tbsp Olive Oil
4 1/2 Cup, whole Mushrooms
1 Head medium (5-6" dia.) Cauliflower
2 Fl oz White Wine
1 Cup, chopped Onions
2 Cloves, minced Garlic
1/2 Cup Vegetable Broth
6 Tbsp Pine Nuts
1 Tbsp Nutritional Yeast
1 Tsp Salt
2 Tbsp Smart Balance Light Buttery Spread
1 Dash Pepper
1/3 Tbsp White Truffle Oil
Grate cauliflower by hand or using a food processor.
Mince onion and garlic.
Heat 1/3 of olive oil in a medium skillet and cook the mushrooms until tender; set aside.
Heat the rest of the olive oil in a large skillet over medium heat and cook the onions and garlic for a few minutes until the onion becomes translucent.
Add the cauliflower and wine, and cook for about 5 minutes, until the wine has evaporated.
Add the broth, reduce the heat and cover, letting it cook a few minutes.
You’ll want the cauliflower to be “al dente” with a little texture so it isn’t just mush.
Meanwhile, pulse together the pine nuts, nutritional yeast, and salt until it forms a powdery consistency in a food processor.
Remove the cauliflower from the heat and stir in the nut mixture until well combined.
Stir in the margarine and season with pepper, to taste.
Stir in the mushrooms and drizzle some truffle oil on top before serving.