Directions
- 1Preheat oven to 425°F.
- 2Cut cauliflower into florets.
- 3Place cauliflower on a baking sheet, drizzle with oil, season with salt and pepper, and toss.
- 4Bake for 25-30 minutes until soft.
- 5Add oil to a pot, then add diced onion and shallot and cook for 2-3 minutes.
- 6Season with salt and pepper, add minced garlic and cook for 2-3 minutes.
- 7Deglaze with 1/2 cup of white wine and reduce.
- 8Add 1L of chicken or veggie stock and the roasted cauliflower.
- 9Emulsify with a handheld emulsifier or transfer to a blender.
- 10Add raw or cooked mushrooms, season again and simmer for 25 minutes.
- 11Serve and garnish with olive oil and microgreens.
Ingredients
- 1 whole cauliflower
- 10 cremini mushrooms
- 1 whole onion
- 1 whole shallot
- 4 cloves garlic
- 3 TBS olive or avocado oil
- 1 L chicken or veggie stock
- 0.5 cup white wine
- 0 salt
- 0 black pepper
- 0 olive oil
- 0 microgreens
Equipment
knifebaking sheetbowlwooden spoonhandheld emulsifier or blenderpot
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