Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 1 cup mushrooms (sliced, (4 ounces))
  • ½ cup yellow onions (diced, ¼-inch)
  • 2 cloves garlic (minced)
  • 4 cups cauliflower (grated or finely chopped, (about 1 large head))
  • ¼ cup dry white wine
  • ½ cup asparagus (chopped, cut into ¼ inch coins)
  • 1 cup zucchini (grated)
  • ½ cup green peas (fresh or frozen)
  • ½ cup vegetable broth
  • ½ cup milk (dairy, cashew or almond)
  • ½ cup parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • zest of 1 lemon
  • ¼ Italian parsley (chopped )
  • ¼ cup basil leaves (thinly sliced )

Instruction

  • In a large Dutch oven or wide deep sauté pan, add 1 tablespoon olive oil and heat over medium-high heat.
  • Add mushrooms and saute until tender, about 3 minutes. Transfer to a plate and reserve.
  • Reduce the heat to medium. Add 1 tablespoon olive oil. Add the onion and garlic, and cook until soft and translucent, 2 to 3 minutes.
  • Add the cauliflower and stir thoroughly to make sure it's coated with the olive oil and onions. Cook for an additional 1 to 2 minutes.
  • Deglaze the pan with the white wine, stirring and scraping until the wine has evaporated, about 2 minutes.
  • Add the asparagus, zucchini and peas, stir to combine. Turn heat up to medium-high.
  • Add the broth and milk, frequently stirring so the vegetable cook and the liquid begins to evaporate.
  • Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan.
  • Turn off the heat and add cheese, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • Add cooked mushrooms and lemon zest, stir to combine. Taste and add more salt and pepper as needed.
  • Serve and garnish with parsley, basil and more cheese on top if desired.