INGREDIENTS
4 1/2 cups
Cauliflower
3 tbsp
Chives
1 lb
Mushrooms, white
1 lb
Portabello mushrooms
2
Shallots
1/4 cup
Veggie broth, organic
1
Black pepper, freshly ground
1
Celtic sea salt
4 tbsp
Butter
3 tbsp
Coconut oil or butter
1/3 cup
Parmesan cheese