A warm and delicious meal on Meatless Monday, or anytime. Make it vegan by substituting oil for butter, coconut or almond milk for cream, and either omitting parmesan or using a vegan cheese substitute.

Serves 4

1 whole cauliflower, or 1 bag riced cauliflower, fresh or frozen
1 T olive oil
3 T unsalted butter, divided
3 T heavy cream
2 T pressed or minced garlic, divided
2 t minced fresh rosemary, divided
1⁄2 c grated parmesan cheese
12 oz porcini (or any mushrooms), trimmed and sliced 1⁄2” thick
3 T dry sherry, or white wine or balsamic vinegar
Kosher salt and black pepper

To rice a whole cauliflower, remove the core and coarsely chop the cauliflower into florets. Pulse half the florets in a food processor until cauliflower is small and has the texture of rice or couscous. Don’t over process or it will get mushy. Do this in batches and repeat with remaining cauliflower. Alternatively, use fresh or frozen riced cauliflower.

Place one tablespoon butter and the olive oil with riced cauliflower in a medium saucepan over medium-low heat. Cook, stirring occasionally, to soften the cauliflower, about 5 minutes. Add heavy cream, 1⁄2 teaspoon salt, 1 tablespoon minced garlic, and 1 teaspoon minced rosemary. Continue to cook until the cauliflower is tender, another 5-8 minutes. If the pan seems too dry, add a little more cream or water. Stir in parmesan cheese. Taste for seasoning, adding more salt and some ground black pepper.

Heat a large skillet over medium heat and add in remaining two tablespoons of butter. When butter foams, add mushrooms to the pan with 1⁄2 teaspoon of salt. Cook, stirring occasionally, until mushrooms are tender and beginning to brown, about 5-7 minutes. Stir in remaining tablespoon of garlic and remaining teaspoon minced rosemary and cook for 1-2 minutes. Add sherry to deglaze the pan, scraping up any browned bits, and cook for another 2-3 minutes until glossy. Add a bit of heavy cream if you like at this point. Taste for seasoning, adding more salt if needed.

Serve mushrooms over the riced cauliflower. Garnish with chopped parsley or a little minced rosemary.

Porcini Mushrooms with Creamy Cauliflower Rice