Forget boring grains and bland sides—this recipe is about turning dinner into an edible work of art. Creamy amaranth slowly cooked in a wild mushroom stock creates a base that’s earthy and rich, almost risotto-like but lighter. Then comes the grand finale: a crown of jewel-toned cauliflower, roasted or steamed, bringing a burst of color and crunch. It’s not just food—it’s a statement piece for your table.

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Servings 0

Ingredients

Wild Mushroom Stock

• 2 tbsp extra-virgin olive oil
• 2 shallots (minced)
• 1 lb assorted wild mushrooms (porcini, shiitakes, creminis, portobellos) (cleaned, stems trimmed, roughly chopped)
• ¼ cup dry cooking sherry
• 4 cups low-sodium vegetable broth
• 1 cup fresh flat-leaf parsley (roughly chopped)
• Sea salt and cracked black pepper to taste

Amaranth

• 2 tbsp raw coconut oil
• ¼ cup minced shallots
• 2 cups uncooked amaranth
• 4 cups Wild Mushroom Stock (from recipe above)
• Sea salt and cracked black pepper to taste

Finishing Touches

• 2 cups colorful cauliflower (purple, green, orange, white) (chopped and steamed or pan-roasted)
• 2 tsp extra-virgin olive oil
• Optional: grated Pecorino cheese

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Instructions

• Make the stock: Sauté shallots in olive oil until translucent. Add mushrooms and cook until tender. Deglaze with sherry, then add broth. Once hot, blend until smooth with parsley, salt, and pepper.
• Cook the amaranth: In a large pot, heat coconut oil and sauté shallots. Add amaranth and toast briefly. Gradually stir in hot mushroom stock, ½ cup at a time, until absorbed and grains are tender (about 20 minutes). Season to taste.
• Finish and serve: Spoon amaranth into bowls, top with cauliflower, drizzle with olive oil, and add Pecorino if desired.

This dish makes an elegant side or a satisfying vegetarian main course. Creamy, earthy, and colorful—it’s comfort food with a gourmet twist.