Grilled Portobello and Cauliflower Mash
Grilled Portabello with Cauliflower Mash
Ingredients
1 head of Cauliflower
1 Quart Vegetable Broth
1 container Borsin Garlic herb cheese spread
4 large Portobello mushrooms
1 tablespoon coarsely chopped garlic
1 thick sliced red onion
1 tablespoon Braggs Organic olive oil
¼ cup Braggs liquid amino acids
1 tablespoon black pepper
1 dash of red pepper flakes
1 teaspoon parsley
2 tablespoons Parmesan cheese
Marinate Portobello mushrooms and red onion in a large plastic zip lock bag with the garlic, red pepper flakes, black pepper, olive oil, and liquid aminos. Marinate for at least four hours, preferably overnight.
Grill (preferably a wood fire grill )portobellos and onions until tender. Do not to use the direct flame but the method of indirect heat. Cook until tender.
Break Cauliflower down into small pieces (do not use the main stalk)Boil until fork tender in vegetable broth. Strain the Cauliflower and put back in the pot. With a potato masher or large plastic spoon, mix in the Borsin cheese and Parmesan cheese. Mix and mash until smooth.
Assemble the Cauliflower mash on the plate with the grilled portobello and onions on top.
