650 gr cauliflower
4 tbsp olive oil
1 pc onion
1 pc medium carrot
3 cloves of garlic
500 gr mushrooms
1 tbsp dry thyme
1 tbsp tomato paste
3 Tbsp Nutritional yeast - can be substituted for cheese
1 tbsp Dijon mustard
salt, pepper to taste
1
Preheat the oven to 200 gr.
2
Cut mushrooms, onions and carrots into small cubes.
3
Cut the cabbage into inflorescences, fill with water, cook until tender. Can be steamed.
4
Put the pan over medium heat, add 2 tbsp. olive oil, onions and carrots, fry until golden brown, add thyme.
5
Add mushrooms and tomato paste in a few steps. We increase the fire, evaporate excess moisture.
6
We put the colored cabbage in a blender, add oil, mustard, yeast (or cheese), salt and pepper, make mashed potatoes. You can add some coconut milk.
7
We cook 4 portion containers or can be made in one. We spread the filling, mashed potatoes on top. We bake for 20 minutes.
There is a classic version - we change mushrooms for minced meat, yeast for cheese, olive oil in mashed potatoes for butter and add an egg to the filling and mashed potatoes.
Ingredients
650 gr cauliflower
4 tbsp olive oil
1 pc onion
1 pc medium carrot
3 cloves of garlic
500 gr mushrooms
1 tbsp dry thyme
1 tbsp tomato paste
3 Tbsp Nutritional yeast - can be substituted for cheese
1 tbsp Dijon mustard
salt, pepper to taste
Instructions
1
Preheat the oven to 200 gr.
2
Cut mushrooms, onions and carrots into small cubes.
3
Cut the cabbage into inflorescences, fill with water, cook until tender. We bake for 20 minutes.
There is a classic version - we change mushrooms for minced meat, yeast for cheese, olive oil in mashed potatoes for butter and add an egg to the filling and mashed potatoes.
Casserole
