Cream of Mushroom Casserole 

Healthy Mumma Cream of Mushroom Casserole

Serves 4-6


1 Head of Cauliflower, blitzed in a blender like rice
2 Cups of Mushrooms, sliced
1 Cup Fresh Basil
1 Red Onion, chopped
3 Cloves of Garlic, finely chopped
1 Tablespoon of Coconut Oil or Olive Oil

1 Can Organic Full Fat Coconut Milk
1 Cup Chicken Stock
1 Large Egg
1/4 Cup Nutritional Yeast Flakes * see note below
1/4 Cup Tapioca Flour
2 Tablespoons Mixed Herbs
1/4 Teaspoon Garlic Powder
Himalayan Pink Salt and Freshly Cracked Black Pepper


    1. Preheat oven to 200C.
    2. In a saucepan, over medium high heat, add oil and saute the onions and garlic until soft.
    3. Layer the cauliflower rice, sauteed onion and garlic, mushrooms and fresh basil into a casserole dish and set aside.
    4. In another saucepan, add all the sauce ingredients in and mix well. Over a medium heat bring the mixture to a simmer, stirring constantly with a whisk. Turn down to a low heat and whisk until the sauce thickens ensuring it does not catch on the bottom. Once thickened take off the heat and our over the cauliflower and mushroom layer.
    5. Bake in the oven for about 30-40 minutes until the top is golden brown. Serve and enjoy!

    NOTE: Nutritional Yeast Flakes make things taste cheesy, it is the vegan option for cheese. You can get this ingredient either in the health food section of your local supermarket or from a health food store.