Balsamic Mushrooms with Herbed Spinach Mashed Cauliflower



  • 1 lb. mushrooms
  • 1 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp liquid aminos
  • 2 cloves garlic, minced
  • 1/4 tsp dried thyme


  • Wash the mushrooms and cut them in half if they are large.
  • In a small dish, mix olive oil, balsamic vinegar, liquid aminos, garlic and thyme together.
  • Heat up a small pan on the stove top (medium heat),
  • Add the mushrooms and the liquid and sautee on medium-low heat until the liquid is almost all absorbed into the mushrooms and they are soft.



  • 1 head cauliflower cut into florets
  • 1 cup chopped spinach (fresh)
  • 2 tbsp. olive oil
  • 3 cloves roasted garlic
  • 1/4 cup chopped green onions
  • sea salt & pepper to taste


  1. Bring a large pot, about 4-6 cups, of salted water to boil ( you could also use broth for added flavour)
  2. Add the cauliflower florets, stir and boil for about 6 minutes, until softened and the florets slide easily of a fork
  3. Drain the cauliflower, rinse, then pat the florets dry with paper towels or a clean kitchen towel and return to the pot
  4. Add olive oil, roasted garlic and sea salt and pepper to taste
  5. Use an immersion blender to achieve your desired consistency, or a blender.
  6. Transfer mashed cauliflower back into the pot, then add the chopped spinach leaves.
  7. Stir for a few minutes until spinach is tender.


  • Scoop mashed cauliflower and spinach into a small bowl and top with mushrooms. Serve warm!

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