- 1 cauliflower, cut into small florets
- 4 garlic cloves, peeled and crushed
- 1 small onion, peeled and quartered
- 4 tablespoons cold pressed extra virgin olive oil, plus a little extra to finish
- 4 tablespoons grated Parmesan or other unpasteurised Italian hard cheese (or substitute 6 tablespoons (20g) nutritional yeast flakes for a vegan version)
- Mineral-rich salt and black pepper
- Juice of ½ lemon
- 8–10 button mushrooms
- 150g shimeji mushrooms (or use other mushrooms, such as shiitake)
- 1 tablespoon organic unsalted butter or ghee (use coconut oil for a vegan version)
- 4–6 tablespoons coconut aminos
- Small cupped handful hazelnuts, lightly toasted, then lightly crushed
- Fresh herbs, finely chopped (I think chervil or flat-leaf parsley work best)
Preheat the oven to 200°C/Gas 6. Line a baking tray or ovenproof dish with baking parchment.
Place the cauliflower, garlic and onion on the lined tray and roast for about 25 minutes until tender. (If you haven’t already toasted the hazelnuts, you can add them for the last 5 minutes of cooking.)
Add the roasted cauliflower, onion and garlic to a food processor. Then add the olive oil, Parmesan (or yeast flakes), a few decent pinches of salt and pepper and the lemon juice and add a touch of filtered water to thin as desired. Pulse until you have a smooth, creamy, polenta-like texture.
To cook the mushrooms, heat the butter, ghee or coconut oil in a frying pan, add all the mushrooms and cook on a medium heat for about 5 minutes. Add the coconut aminos and cook for a further minute. Remove from the heat.
To serve, divide the cauliflower mix between two plates, spoon the mushroom mix on top, then add the hazelnuts, drizzle with a touch more olive oil and garnish with fresh herbs.