SERVES 1
5 tablespoons extra-virgin olive oil
2 teaspoons finely chopped rosemary
1 large portobello mushroom, stem discarded and gills scraped out
Kosher salt and freshly ground black pepper
¼ small head cauliflower, roughly chopped (about 2 cups)
3 tablespoons Faux Parmesan Cheese ( this page )
2 tablespoons Kale and Walnut Pesto ( this page )
1 Preheat the oven to 450°F.
2 In a small bowl, whisk together 2 tablespoons of the olive oil and the rosemary. Add the mushroom cap and flip to coat both sides in the marinade. Season both sides with salt and pepper.
3 Line a sheet pan with foil. Place the mushroom gill-side down on the pan and roast for 10 minutes. Flip and continue roasting until softened and golden brown, about 5 minutes.
4 Meanwhile, set a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering, then add the cauliflower and a pinch of salt. Cook until the cauliflower begins to soften and brown, about 5 minutes. Add 1 cup water and bring to a simmer. Cook, partially covered, until the cauliflower is fully cooked through and the liquid has reduced by two-thirds, about 8 minutes.
5 Transfer the cauliflower to a blender or food processor. Add the remaining 1 tablespoon olive oil and the faux parmesan and process until completely smooth. Taste and adjust for seasoning, adding salt and pepper as needed.
6 To serve, spread the cauliflower mash on a plate. Slice the mushroom, place it on the cauliflower, and top with pesto.
