Cauliflower Rice Pilaf

Serves 6

1 medium head of cauliflower, washed and dried or pre chopped cauliflower

2 cups (16 oz) baby Portobello mushrooms, sliced

1 lb. asparagus, cut off the hard ends, and cut into 2″ lengths

Salt and pepper to taste

2 tbsp. olive oil

½ cup blanched almonds (optional)

½ cup sweet onion, diced

2 tbsp. Parmesan cheese, if desired

½ cup vegetable broth

Fresh parsley for garnish

Preheat your oven to 425 degrees. Use a food processor to break down your cauliflower florets, pulsing to small pieces. Place the cauliflower onto a baking sheet, adding the oil and salt and pepper to taste. Toss to coat and spread evenly onto the baking sheet. Bake for 20-22 minutes until the tips start to turn brown. Remove from the oven. In a large skillet, heat over medium and sauté onions, in 1 tbsp. olive oil or butter. Once the onions are translucent, add the mushrooms, making sure to not crowd them. Let the mushrooms brown on both sides, adding color and flavor. Then add the almonds and asparagus and stir to heat through. Then add the roasted cauliflower and toss to coat. Add the vegetable broth and combine, heating for 2-3 minutes on medium, it will begin to thicken. Stir occasionally. Top with parmesan cheese and some fresh parsley for garnish and serve warm.

Serves 6

1 medium head of cauliflower, cut into cubes

2-3 medium potatoes, peeled and cut into cubes

Salt and pepper to taste

1 tbsp. butter

1/2 cup light sour cream

In a medium sauce pan, boil potato and cauliflower cubes. (To have a faster cook time, make sure both the potatoes and cauliflower are the same size.) Once they are fork tender, 20-25 minutes boiling, drain the water and smash using your mixer or a potato ricer. Season to taste and add butter and sour cream. Stir to combine and serve while warm.