The Pioneer Woman Tasty Kitchen
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Garlicky Cauliflower, Kale and Avocado Puree with Caramelized Mushrooms

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Level: Easy

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Description

Vegetarian, paleo and completely yummy! Cauliflower and kale are whipped into creamy submission and topped with caramelized mushrooms.

Ingredients

  • 1 Tablespoon Butter
  • 1 pint Cremini Mushrooms, Cleaned And Quartered
  • 1 bag Frozen Cauliflower Florets (16 Ounce Bag)
  • 2 cups Kale, Roughly Chopped
  • 2 cloves Garlic, Roughly Chopped
  • ½ whole Fresh Ripe Avocado (peeled And Pitted)
  • Salt And Pepper, to taste

Preparation

Bring a large pot of water to a boil.

Preheat a large skillet over medium heat. Add the butter and allow it to melt then add the mushrooms. Stir slightly to coat the mushrooms, and then leave it alone—really. Leave them alone for at least 5 minutes!

Meanwhile add the cauliflower and kale into the pot of boiling water and boil for 10 minutes. Then drain off the water and add the vegetables into a high-powered food processor. Add the garlic, avocado, and salt and pepper to taste. Process until smooth and creamy, about 1 minute or so, scraping down the sides as needed to keep everything incorporated.

At this point you can slightly stir the mushrooms. If they are caramelized and done, then season them with a bit of salt and pepper and remove pan from the heat. Serve the puree as a base and top with the caramelized mushrooms on top. Enjoy!

Mushroom method inspired by Gina from Running to the Kitchen.

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