• 1 large head cauliflower, chopped into small florets (about 4 cups)
• 6 Tbsp olive oil, divided
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 4 cups baby bella OR Portabello mushrooms, chopped (about 18 ounces)
• 2 leeks, white and green parts, chopped (about 1 cup)
• 3 stalks celery, diced (about 1¼ cups)
• 1 cup walnuts or fresh cooked chestnuts
• 3 Tbsp lemon juice (about 1 lemon)
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1 Tbsp fresh thyme
• 2 tsp fresh sage
• 3/4 tsp sea salt
• 1 egg whisked optional*

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper.
2. Add cauliflower florets to the baking sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle with salt, and pepper, and toss to combine so all the cauliflower is coated in the oil.
3. Roast in the oven for 30 minutes, until lightly brown, turning once to brown evenly. Remove from the oven and set aside.
4. In a large sauté pan, heat 2 tablespoons of olive oil on medium low heat. Add leeks, and celery. Sauté for about 3-4 minutes until celery has softened.
5. Add mushrooms and garlic. Sauté 10 minutes until mushrooms have softened. Remove from heat.
6. In the meantime, put walnuts, lemon juice, parsley, thyme, sage, and salt into a food processor. Pulse 3 or 4 times to coarsely chop. Scrape down the sides.
7. Add half of the roasted cauliflower florets and remaining 2 tablespoons of olive oil. Pulse the mixture until it forms a crumble-like consistency. Don’t over process, you don’t want a puree.
8. Add contents of the food processor to the pan with the mushrooms. Add the rest of the roasted cauliflower, taste to adjust seasonings. Add egg if using. Mix to combine.
9. Transfer to a 2 quart baking dish and roast in the oven for 30-35 minutes until brown on top.
10. Garnish with fresh parsley before serving. Enjoy!