This dish is great with your choice of protein, such as tofu or chicken. If the Japanese mushrooms are difficult to find, feel free to substitute them with any other mushroom variety. Adapted from Cooking Light.
NUTRITION INFORMATION: Makes about 4 Servings. Amount per serving: Calories: 382, Total Fat 20g, Saturated Fat: 8g, Sodium: 461mg, Cholesterol: 30mg, Total Carbohydrate: 42g, Dietary Fiber: 6g, Sugar: 4g, Protein 10g
*If you are making this recipe from a head of cauliflower (versus packaged cauliflower florets), you will want a head that is slightly over a pound. After you pick out the leaves and chop out that center core (or stem), you should get about a pound of florets.
**I wanted to give this dish more umami flavor, so I added 1/2 teaspoon of porcini mushroom powder in there. Essentially, it’s dried porcini mushrooms that I ground into a powder with a coffee grinder.