CookEatShare is also available in English
click to rate
8 votos | 16199 views

This is the perfect bed for any grilled fish. Of course, my number one is salmon because it is not over powered by the earthy flavor of the cauliflower. Great the next day added to a mixed green salad with the left over fish. Simply puree it and make a fast no-cream creamy soup.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4-6


Cost per serving $0.17 view details
  • 1 head cauliflower - heavy stem remove and broken into bit size flowers
  • 10 button mushrooms - sliced thin – buy them already sliced
  • 1 stalk celery - chopped small
  • 1 -2 shallots - sliced – brown onion may be used
  • 1 15 oz canned cannelini beans - drained and lightly rinsed
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons extra virgin olive oil
  • course sea salt
  • cracked pepper


  1. Place mushrooms in a large sauté pan over medium high heat. Do not move, let them sit and absorb the heat. Mushrooms will begin to sizzle and turn tan and shrivels around the edges. Move pan off heat and add olive oil, distributing evening as you sauté; mushrooms will crackle and sizzle. Return to heat and lower flame to medium heat.
  2. Add celery, shallot and cauliflower sauté until tender; about 5-6 minutes.
  3. Add beans and sauté just until beans are well heated, about 2 minute.
  4. When cauliflower is tender, add parsley and incorporate. Season with salt and pepper
  5. The Plate
  6. Serve as a side dish with salmon, pork of chicken. It makes a dramatic plate is served in a large bowl with the fish or poultry on top – restaurant style


Nutrition Facts

Amount Per Serving %DV
Serving Size 18g
Recipe makes 4 servings
Calories 62  
Calories from Fat 60 97%
Total Fat 6.78g 8%
Saturated Fat 0.94g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 37mg 1%
Total Carbs 0.45g 0%
Dietary Fiber 0.2g 1%
Sugars 0.21g 0%
Protein 0.14g 0%
¿Te gusto esta receta?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


  • John Spottiswood
    Wow, this dish is truly delicious. We had a party of six over for dinner and everyone raved about it. I cooked it without celery and with yellow onion instead of shallots. I also put in some extra olive oil, probably at least another tablespoon or two, as it seemed a little dry without that. I also added salt liberally as the cauliflower absorbs it. Final note, I sauteed this about 10 minutes to get the cauliflower to my desired softness. Another benefit was that the extra cooking somewhat carmelized the onions and mushrooms, giving off a wonderful smell and giving the dish a great flavor. We served it with Salmon seasoned only with Lemon pepper and broiled. A fantastic dish which I'll cook again many times in the future. Thanks for sharing Yvonne!
    Yo he cocinado/probado esta receta
    Esta es una variación
    • Nancy Miyasaki
      What a great vegetable side dish. Plenty of flavor but not overpowering. Thanks for sharing!
      Yo he cocinado/probado esta receta
      • Yvette Bedrosian
        We enjoyed this dish as a side to grilled lamb and salmon. It provided a flavorful, hearty side that would stand on its own. Carmelizing the onions and browning the cauliflower accentuates the flavors.

        If you're not fond of mushrooms you might consider substituting black or calamatta olives and having to a little less salt as a result. We've done this with other cauliflower dishes and the black of the olives also offers a nice color contrast to the dish.

        Excellent! A new favorite. Thanks for sharing!
        Esta es una variación
        • Mihir Shah
          Awesome - used for Yvonne's Salmon recipe, but could see this as a bed for lots of dishes. Replaced the mushrooms with olives as suggested by Yvette below and had great results. Highly recommend.
          Yo he cocinado/probado esta receta
          Esta es una variación
          • Aspen Lee-Moulden
            I made this for dinner this evening. Based on feedback from others, I too added an additional 2-3 tablespoons of olive oil. I also liberally sprinkled sea salt and a few splashes of lemon juice to brighten the flavors. I too cooked it for 10+ minutes to my desired doneness for the cauliflower. Served it with Yvonne's salmon recipe (on this site). It was delicious. A keeper! Thanks!
            Esta es una variación
            • Jamie
              Good. Added spinach for a little extra. Also, that made A LOT - those must be some hungry 4 people. So we did lots of not adding the whole amounts of the ingredients. And I also accidentally grabbed baby portabellos. All was good. Will be adding this to the go to recipe box.
              Yo he cocinado/probado esta receta
              Esta es una variación


              • Catherine Pappas
                08 de Abril de 2010
                This looks delish! Wonderful recipe! Congrats on being the featured chef!
                • sudesh choubey
                  18 de Enero de 2009
                  Really a good dish, would try soon.
                  • John Spottiswood
                    31 de Diciembre de 2008
                    This sounds fantastic, Yvonne. I'm putting it my try soon folder and adding to the Eat To Live group. Thanks so much for sharing!

                    Leave a review or comment