for the cauliflower puree

1. Place a metal steamer basket into a saucepan, adding a couple of inches of water to the bottom.
2. Add the florets to the saucepan, cover and steam for 10 minutes.
3. Allow the florets to cool, then add to a Vitamix or other hi-speed blender. Add the vegan butter, cheese and 1/4 cup of vegan milk. Puree until silky, adding more milk to thin out if needed. Add more cheese, to taste and reblend.

for the mushrooms

1. Use one large or two small cast iron pans, distributing the mushrooms so they are in one single layer. Dot the tops with vegan butter and olive oil, then season with the salt and pepper.
2. Preheat oven to 400.
3. Roast mushrooms on one side for about 20 minutes. Flip and roast for 10 minutes more, or until mushrooms are juicy and browned.
4. Transfer the pan(s) to a stovetop over medium-high heat. Add the garlic to the pan and saute until the garlic is soft and golden, but not browned. Set aside.

for the caramelized onions

1. Add the onions, vegan butter and olive oil to a large cast iron pan. Saute over medium-high heat for about 20 minutes, stirring once every several minutes, giving them enough time to caramelize but not burn. The onions are done when deep brown. Set aside and allow to cool. They will crisp up during this time.

to serve

1. Plop the desired amount of puree onto a circular plate, towards one edge. Swoosh it around once with the back of the spoon.
2. Place the mushrooms and crispy onions on top of the puree, garnishing with microgreens. Serve immediately.