Cauliflower Portobello Boats

Name: Cauliflower Portobello Boats
Cuisine: Mediterranean
Ingredients: 6-8 large portobello mushrooms; 1 tsp dried oregano; 1 1/3 lb cauliflower, cut into florets; 1 clove of garlic, finely chopped; 1/4 cup chives, finely chopped + more for garnish; 3-4 tbsp unsweetened almond milk; Sea salt and pepper

4 steps

Updated at: Thu, 17 Aug 2023 13:17:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories65.6 kcal (3%)

Total Fat1 g (1%)

Carbs11 g (4%)

Sugars5.1 g (6%)

Protein7 g (14%)

Sodium263.9 mg (13%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

6portobello mushrooms

large

1 tspdried oregano

1.33 lbcauliflower

cut into florets

1 clovegarlic

finely chopped

¼ cupchives

finely chopped + more for garnish

3 Tbspunsweetened almond milk

sea salt

pepper

Instructions

Step 1

Preheat oven to 375F. Line a baking tray with parchment paper and arrange your Portobello mushrooms on top, cap side down. Sprinkle dried oregano, sea salt and pepper on top. Roast in the oven for 20-25 minutes, until soft.

Step 2

While the mushrooms are cooking, place a medium-sized pot on the heat and add about an inch of water and a steaming basket. Add the cauliflower, put the lid on and cook until soft, about 15-20 minutes. Set aside.

Step 3

Place the cauliflower in a food processor with garlic, chives, almond milk, salt and pepper. Process until smooth.

Step 4

Take the mushrooms out of the oven and top with the cauliflower purée. Sprinkle fresh chives on top. Serve immediately.

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