Course Brunch, Dinner, Lunch, Main Dish, Side Dish
Cuisine Farm to Table, Vegan
Servings 3servings
Calories 260kcal
Ingredients
3cupsvegetable broth or water
1ouncedried porcini mushrooms
1tbsp. tomato paste
1/2bulbfennelcored and thinly sliced
3cupsriced cauliflower
1cupshelled English peasfresh or frozen
Sea salt & pepper to taste
1/4cupnutritional yeastoptional for flavor enhancement
chopped fennel leaves for garnish
Instructions
In a medium sauce pan, bring the vegetable broth to a simmer.
Add the porcini mushrooms, tomato paste, and fennel. Let mixture simmer until it is reduced to about half the size and the porcini mushrooms are tender, about 45 minutes.
At this point you can save the mixture until ready to serve, or finish the recipe.
To finish the recipe, add the riced cauliflower to the mushroom mixture and stir in.
Add the peas and stir in. Cover and let simmer for about 10 more minutes.
Stir in optional nutritional yeast and taste for salt and pepper.
Serve immediately topped with the fresh herb tops of the fennel.
Notes
NOTE: With the cauliflower, you can have more of a brothy finished dish (as pictured) by just adding 2 cups, or add 3 cups to soak up more of the mushroom broth. Porcini mushrooms have a very rich, robust flavor, so you may find that more cauliflower helps mitigate the rich flavor of the porcini mushrooms. Or, if you are like me, you will welcome the hearty flavor of the mushrooms and actually want to drink the extra broth like a rich consommé.
Nutrition Facts
Riced Cauliflower with Porcini Mushrooms, Fennel & Peas
Amount per Serving
Calories
260
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
848
mg
37
%
Potassium
317
mg
9
%
Carbohydrates
36
g
12
%
Fiber
15
g
63
%
Sugar
11
g
12
%
Protein
18
g
36
%
Vitamin A
1100
IU
22
%
Vitamin C
128.7
mg
156
%
Calcium
60
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.