Total Time: 40 Minutes Prep Time: 5 Minutes Cooking Time: 35 Minutes Yield: 4 Servings

Ingredients : 

Portobello mushrooms 6-8 large Dried oregano

1 tsp Cauliflower,

1 1/3 lb., cut into florets

Garlic, 1 clove finely chopped

Chives, finely chopped

1/4 cup Unsweetened almond milk

3-4 tbsp. sea salt and pepper

Instructions : 

Preheat the oven to 375 degrees Fahrenheit. Place your Portobello mushrooms cap on a baking dish lined with parchment paper.

On top, sprinkle dried oregano, sea salt, and pepper. Roast for 20 to 25 minutes or until soft.

Place a medium-sized saucepan on the stovetop with approximately an inch of water and a steaming basket while the mushrooms are cooking.

Cook until the cauliflower is tender, approximately 15-20 Minutes, with the lid on.

Combine the cauliflower, garlic, chives, salt, almond milk, and pepper in a food processor.

Blend until completely smooth.

Remove the mushrooms from the oven and add the cauliflower purée on top. Fresh chives should be sprinkled on top.

Serve right away.

Nutrients Values: Calories: 111KCAL | Fats: 7 g | Proteins: 22 g | Carbohydrates: 54 g

Francis, Melinda. GASTRIC SLEEVE COOKBOOK: A Comprehensive Guide For Weight Loss With 1000+ Days Recipes And Meal Plan For A Healthy Lifestyle (pp. 102-103). Édition du Kindle.