Sautéed Mushrooms & Bok Choy with Tahini Cauliflower Purée

For the tahini cauliflower purée
1/4 Cauliflower head cut into smaller florets
1 tsp Lemon juice
1-2 tbsp Tahini
Sea salt, to taste

For the sautéed mushrooms and bok choy
1 Bok choy sliced
100 g Mixed mushrooms (porcini, portobello, button mushrooms and shiitake) cleaned and cut into smaller pieces
1/2-1 tbsp Fresh ginger grated
1-2 Garlic cloves minced
1 1/2 tbsp Ponzu
Olive oil, to fry

For the topping
Fresh coriander roughly chopped
10 Pistachio nuts roughly chopped

Bring water to a boil in a big pot.

Cut the cauliflower into smaller pieces and add to the boiling water. Lower the heat and let it simmer for 15-20 minutes, until soft and cooked through.

When the cauliflower is almost done cooking preheat a nonstick pan over medium heat with some olive oil.

Add the garlic and ginger and fry for about one minutes.

Add the mushrooms, stir to combine and fry for a few minutes, until everything starts to get golden brown.

Add the Bok Choy, fry for another 2-3 minutes, just until the Bok Choy starts to gets tender and slightly browned, but still crunchy.

Pour in the ponzu and fry for 1-2 minutes more.

Meanwhile drain the cauliflower well.

Mix using a hand mixer until you have a smooth purée. Add the lemon juice, tahini and sea salt and mix again until the tahini is incorporated. Taste to check if more seasoning is needed.

Place the cauliflower purée on a plate. Add the sautéed mushrooms and bok choy on top and top with fresh coriander and pistachio nuts.

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