2 bunches Maitake mushrooms
1 head cauliflower
1.5 tablespoons of tahini
2 tablespoons nutritional yeast
1 teaspoon pepper
1 sprig fresh rosemary (or and herbs)
Marinade:
3 tablespoons Bragg’s Amino acids
1/2 cup orange juice
2 cloves crushed garlic
1/4 cup olive oil
Whisk together ingredients for marinade in a bowl.
Break mushrooms apart into smaller chunks and top with marinade. Set aside and allow to marinade for 20-30 minutes
In a large pot, boil water and then drop in entire head of cauliflower. Allow to boil for 20 minutes until tender and falling apart
Drain water from pot and using a potato masher to mash the cauliflower until it becomes creamy
Add nutritional yeast, pepper, rosemary, and tahini, whisk together until purée becomes creamy and fluffy
Preheat skillet to medium heat
Remove mushrooms from marinade and pan sear mushrooms on each side until Caramelized
To plate: Put a generous portion of the cauliflower rice in the bottom of your bowl and top with the seared mushrooms.
Enjoy!
Price per serving: $4.16
