A delicious meal which can be prepared in advanced and any leftovers kept in the fridge for the next day.  Really light on the tum too.

 

1 Head of Cauliflower

1 Punnet mushrooms peeled and sliced

2 Tablespoons Oatly Crème Fraiche (can be substituted with oat cream, soy cream)

100ml Soy Cream (can be substituted with oat cream)

2 Tablespoons maple syrup, agave syrup or coconut nectar

1 clove of garlic crushed

1 teaspoon herbs de provence

Salt and pepper

 

Cut the cauliflower into florets, wash and place in a food processor. Pulse until the cauliflower has been broken up sufficiently to resemble ‘rice’.

 

In a frying pan, fry the sliced mushrooms until they are soft and most of the liquid has evaporated.  Add the soy cream, crème fraiche, herbs de provence, garlic, maple syrup and salt and pepper.  Bring everything to a gentle simmer, stirring regularly.

 

In a separate frying pan, fry the cauliflower ‘rice’ until it is heated through, taking care not to burn it.

 

Spoon the ‘rice’ into a bowl, then spoon the mushroom stroganoff on top adding a leaf or two of basil on top.