This mushroom and cauliflower recipe is cosy and comforting meat-free dinner. Try this vegetarian cauliflower mash next meat-free Monday!
Buttery Cauliflower Mash
Ingredients
1kg cauliflower florets (approx. 1 large)
100g Western Star Original Salted Butter, diced
2 cloves garlic, crushed
½ cup (125ml) sour cream
⅓ cup (25g) Perfect Italiano Grated Parmesan
Salt and pepper to taste
Method
Place cauliflower into a large pan of boiling water. Cook for 10-12 minutes or until tender
Drain and transfer to the bowl of a food processor. Add half the butter, garlic, sour cream and parmesan. Process until smooth and creamy
Season to taste and serve topped with remaining diced butter
Tips & Hints
Mash can be made 2 days ahead. Store in an airtight container and refrigerate. Reheat in the microwave or on low heat on the stove top.
Garlic Butter Mushrooms
Ingredients
50g Western Star Original Salted Butter, diced
1 tablespoon olive oil
200g field mushrooms, sliced
200g cup mushrooms, sliced
2 cloves garlic, crushed
Chopped fresh thyme and lemon wedges to serve
Method
Heat butter and oil together in a large nonstick frying pan over medium-high heat. Add mushrooms and cook, stirring constantly, until golden and softened. About 8 minutes
Stir in garlic and season with salt and pepper. Toss through thyme leaves and serve over cauliflower mash with lemon wedges
