Summer Cauliflower on a Mushroom Sauce Sauce

To steam cauliflower for this recipe, cut the florets into uniform sizes and place them in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until they are al dente, meaning they should be soft but still have a slight crunch. This method preserves the cauliflower's nutrients and bright color.

Yes, you can easily make the mushroom sauce dairy-free by substituting the cream with a plant-based alternative, such as coconut cream or cashew cream. Additionally, use olive oil instead of butter for sautéing the mushrooms to keep it dairy-free.

To store leftovers, place the cauliflower and mushroom sauce in an airtight container and refrigerate. It should stay fresh for up to 3 days. When reheating, gently warm it on the stove or in the microwave, adding a splash of water or cream to maintain the sauce's consistency.

This dish pairs wonderfully with grilled chicken, roasted fish, or a fresh summer salad. You can also serve it alongside quinoa or rice for a complete meal. The creamy mushroom sauce complements many proteins and adds a rich flavor to your summer dining experience.

If you're not a fan of mushrooms, you can substitute them with diced zucchini or eggplant for a similar texture. Alternatively, you can use a mix of sautéed onions and garlic to create a flavorful base for the sauce, though the taste will differ from the original mushroom sauce.