Portobello & Tomato Sauté with Mashed Cauliflower


There are a few nights a week where it’s just me an the kids for dinner.  Most of time I opt to not cook throwing together something easy or eating leftovers.  I figure it’s a night off from ‘real’ cooking.  But every now and then I’m inspired to whip something up just for myself.  I see what I have in the fridge and an idea comes to life.  Most of the time these meals tend to be my favorite.  Minimal planning just a moment of creativity coming to life.  It brings some spontaneity into my life.  Something I don’t have much of these days.  And I’m ok with this but it’s nice to see it creep in unexpectedly especially when it’s doing something I truly love, like cooking.



Portobello & Tomatoes with Mashed Cauliflower

Portobello & Tomatoes with Mashed Cauliflower

A simple mashed cauliflower topped with a stir fry of portobello mushrooms and tomatoes. Fresh basil tops it off for a nice aromatic touch.


    mashed cauliflower:
  • 1 small head of cauliflower
  • 1 tbsp ghee
  • splash almond milk
  • garlic powder
  • s&p
  • manchego cheese (sheeps milk)
  • mushroom sauté:
  • 2 portobello mushroom caps, stem removed and sliced into thin strips
  • Italian seasoning
  • garlic powder
  • s&p
  • handful small tomatoes, halved
  • fresh basil


  1. Break head of cauliflower down into florets and steam until super tender. Place in a bowl and add the ghee. Season with garlic powder and s&p. Using an immersion blender start to blend the cauliflower into a puree adding a bit of almond milk as needed. I only used a splash. Grate manchego cheese and blend in.
  2. Meanwhile heat up a large skillet over medium heat. Add a tablespoon of olive oil or coconut oil (I'm loving how coconut oil cooks and have been using this lately). Add the sliced mushrooms and season them with Italian seasoning, garlic powder, and s&p. Cook until browned and the juices start to release ~5 minutes or so. Add the halved tomatoes and continue to cook another few minute until the tomatoes have started to soften but still hold their shape.
  3. Place cauliflower mash on a dish and top with the mushroom sauté. Julienne the fresh basil and serve.


I tend to avoid cow's milk cheese but feel free to use whatever cheese you prefer. Parmesan or pecorino romano would be a just as delicious substitute.

Even though I cooked for myself, this makes enough for 2, lunch for the next day :)



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