Mushroom and Mashed Rosemary Cauliflower

Mushroom and Mashed Rosemary Cauliflower

I am sorry it is such a long time between posts. Graduate school keeps me busy; I see why only the young attempt it. Rest assured my raw experimenting goes on at every meal. One day I will remember to take a picture of one of the meals and post it. Here is another fast and easy crowd pleaser.

Ingredients:
Portobello Mushrooms (As many as you like)
1 head cauliflower
1/3 cup Pine nuts (or cashews)
Fresh Rosemary (1/4 cup or more if you like)
Olive oil
Braggs (Tamari sauce or Nama Shoyu)
2 tbs Agave Nectar
Salt and pepper to taste

Cut the Portobello mushrooms into bite size pieces. Put in a bowl with enough Braggs and olive oil (each chef will have a different feel for the mixture here) and 2 tbs of Agave Nectar to thoroughly coat the mushrooms. Let it marinade (covered so you can occasionally shake it all) for 12-24 hours in refrigerator. Next day cut up cauliflower into smaller pieces and blend in blender or food processor with pine nuts, salt and pepper and fresh Rosemary (dried will work). This can take a few minutes of blending. Blend until it is the consistency of mashed potatoes. Add however much olive oil you like and blend again briefly. Olive oil is easily bruised with to much blending so always add at last moment or stir it in with a spoon. Be kind to your olive oil and it will love you back!

Put mashed rosemary cauliflower in a bowl and pour the mushrooms on top (If there is marinade left you can add some or all of it to the mashed cauliflower depending on your taste). Serve and enjoy! As always your comments and suggestions are welcome. Salud.