Ingredients
- 4 1/2 cups cauliflower, riced
- 3 tablespoons coconut oil
- 1 pound Portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1/4 cup organic vegetable broth
- Salt
- pepper
- 3 tablespoons chives, chopped
- 4 tablespoons vegan butter
- 1/2 cup vegan parmesan cheese, grated
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