| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 0 hour |
| Servings |
Person
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Ingredients
Cauli Mash
- 150 Grams Cauliflower Grated
- 20 Grams Parmesan cheese
Cheese Sauce
- 40 Grams Butter
- 40 Grams Cream
- 40 Grams Cheese Cheddar or Mozzarella
- 1 Pinch Black Pepper
- Himalayan Pink Salt To Taste (Only if using unsalted Butter)
Garlic Mushroom Sauce
- 75 Grams Button Mushrooms Chopped
- 4 Cloves garlic Chopped
- 20 Grams Onions Chopped
- 1 Leaf Bayleaf
- 3 nos. Peppercorns
- 20 ml olive oil
- 1 Pinch Pepper
- Himalayan Pink Salt To Taste
Ingredients
Cauli Mash
Cheese Sauce
Garlic Mushroom Sauce
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Instructions
Cauli Mash
- Add grated cauliflower to cheese sauce and top up with parmesan cheese
Cheese Sauce
- Add butter to a hot pan.
- Add cheese and fresh cream. Mix it with a spatula. Mix it making an 8 on the pan. Add herbs or oregano if you wish to. Let the sauce come to a thick consistency.
Garlic Mushroom Sauce
- In a hot pan sauté peppercorns and bay leaf with some olive oil. Add chopped onions and garlic. Sauté it well.
- Add chopped mushrooms. Add salt and pepper Sauté it.
- Keep 25 grams of mushrooms aside to add them to the purée. Now purée it well and make it into a paste, remove the bay leaf. Mix the purée with the separate sautéed mushrooms
Recipe Notes
Make a cauli mash bed on the plate and then gently make a well in the centre. Add the mushrooms and a basil/parsley/dill leaves as garnish.
Drizzle soya sauce and red pepper sauce as garnish.