Coli-flower with shiitake sauce


  • 250g cauliflower
  • 1 medium potato
  • 1 medium onion
  • 1 head of roasted garlic
  • 200ml Ecomil Cuisine shiitake 
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • A handful of fresh thyme
  • Salt to taste
  • Topping: 5 fresh shiitake mushrooms, extra virgin olive oil, gomasio, fresh thyme…


  1. Start by cutting the cauliflower into smaller florets and cut the potato into cubes.
  2. Cut off the top of the garlic head and wrap it in tinfoil.
  3. Cut and peel the onion.
  4. Line a baking tray with parchment paper and drizzle all of the vegetables with extra virgin olive oil.
  5. Roast them at 200ºC (400F) for 35-40min (this depends on your oven and on the size of the cubes).
  6. When golden, puree them with the almond cream and spices.
  7. For the topping, sautee the shiitake mushrooms until crispy.

Thanks to Consuelo for her recipe.

Find out more on her Instagram @earthlytaste