2 cup chopped (1/2" pieces) (214g)
2 cup (473mL)
2 tsp (5g)
4 dash (3g)
1 tsp (5mL)
1 1/2 cup, pieces or slices (105g)
1 clove (3g)
1 tsp, ground (2g)
1/2 small (35g)
In a small saucepan, heat the cauliflower, almond milk, onion powder, salt, and pepper. Bring to a boil.
Once boiling, reduce heat, and continue cooking for 8 minutes.
Blend the cauliflower mixture with a food processor, blender or immersion blender.
In a deep pan, add the oil, mushrooms, onion and garlic and cook over medium heat until onions soften, about 10 minutes.
Add cauliflower mixture to the mushrooms, cover, and bring to a boil. Let simmer for 10 minutes. Serve.