1 head Cauliflower
1/3 cup Tahini
1 sprig Fresh Rosemarie
1 sprig Fresh thyme
1/2 cup Masala wine
1/2 cup Walnuts
4 cups Shiitake Mushrooms
1/2 cup Nutritional yeast
2 cloves Garlic
2 cloves Garlic
1/2 cup Carrot
1/2 cup Celery
1 1/2 cup French Lentils
1 cup Peas
3 cups Spinach
3 cups Mushroom Broth
1 teaspoon Cumin
2 teaspoon Onion Powder
1 teaspoon Fennel Seeds
1 teaspoon Coriander
2 tablespoons White Pepper
1.) Preheat oven to 375°.
2.)Start to bring a large pot of water to boil while preparing the vegetables.
3.) Chop onion, mushrooms, garlic, shallot, celery, walnuts and carrots.
4.) Ruffly chop the cauliflower and drop it in the pot of boiling water.
5.) In a large skillet heat oil.
6.) Add onion, shallot, garlic to skillet with the fennel seeds, coriander, white pepper, onion powder and cumin.
7.) Cook onion and shallot mixture until onions become tender and spices are fragrant.
8.) Pour in the masala wine to deglaze the pan and allow wine to cook off partially.
9.) Add nutritional yeast,walnuts, mushrooms, celery, carrots and peas to pan and stir to coat vegetables in spices.
10.) Add the mushroom broth, fresh thyme , fresh rosemary and allow pan to simmer and for sauce to thicken and reduce. About 20 minutes.
11.) While sauce thickens check on the cauliflower, once it’s so tender it falls apart easily with a fork strain it from the how water and return it to the pot.
12.) To transform the boiled cauliflower into “mash potato” add in the salt, pepper, olive oil and tahini. Mash with a potato masher or for a creamer finish whip with a submersion blender and set aside.
13.) Remove vegetable mixture from heat.
14.) Pre grease a caesural dish non stick spray.
15.) Evenly spoon out vegetable mixture into bottom of dish.
16.) Layer fresh spinach over vegetable mixture.
17.) Top the dish with the cauliflower mash and spread it evenly over the top to completely cover the spinach layer.
18.) Top with a drizzle of olive oil and a sprinkle of fresh rosemary and bake for 25 minutes.
19.) Remove from oven and allow to cool for 10 minutes before serving.
3.24 per serving