8ouncesbaby bellabutton, or shiitake mushrooms, sliced
1/4teaspoondried thyme or 1/2 teaspoon fresh thyme.
freshly ground pepper and sea salt to taste.
Steam cauliflower florets until tender, about 10-13 minutes.
While cauliflower is steaming, heat a large skillet over medium heat. Add two tablespoons butter, reserving one tablespoon for later.
When butter stops foaming, add mushrooms. Cook mushrooms until tender.
Stir garlic into the mushrooms, cook while stirring, for one minute.
Add balsamic vinegar. Cook, stirring occasionally, until vinegar becomes syrupy.
Stir in heavy cream. Allow mixture to simmer over medium low heat, stirring occasionally, until lightly thickened. Stir in thyme. Taste and add salt and pepper if desired. Remove from heat and set aside.
Place remaining tablespoon of butter, parmesan cheese, salt and pepper into a food processor. Add the steamed cauliflower. Pulse processor several times until cauliflower is completely pureed, scraping down sides of processor occasionally.Taste and adjust seasoning if desired.
Serve mashed cauliflower with mushroom gravy spooned over the top.
Serving size: 1/4 of the recipe
Per serving: Calories: 290 Fat (g): 20 Carbs (g): 7 Fiber (g): 1 Protein (g): 11 Net Carbs (g): 6