With Paleo dining going mainstream, we asked Jessica Emich, co-owner and executive chef of Boulder’s Shine Restaurant, to share a couple recipe favorites. Here are her picks.

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Cauliflower Mashers

(Serves 4–6)

2 heads of fresh cauliflower, peeled, de-stemmed, and chopped into big chunks

1 small onion, chopped

4 garlic cloves, whole

2 teaspoons rosemary, chopped

¼ cup of olive oil

3 tablespoons nutritional yeast (optional)

salt and pepper to taste

Preheat the oven to 375°.

Toss all of the vegetables and rosemary in a large bowl with olive oil, making sure all vegetables are well coated. (It may take a bit more than ¼ cup of oil.) Lay all vegetables out on a sheet tray. Roast for about 45 minutes. Half way through the cooking process, turn the vegetables to ensure even cooking. Roast until all of the vegetables are cooked through and the onions are somewhat caramelized.

Place the roasted vegetables into a food processor with nutritional yeast and salt and pepper and blend until smooth. If necessary, mixture may be smoothed with a touch of water. Extra olive oil can be added for flavor.

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Vegan Wild Mushroom Bisque

(Approximately 8–10 servings)

2 cups cashew pieces

water

1 small head cauliflower, florets separated and chopped

5 tablespoons olive oil

12 ounces cleaned and stemmed mushrooms, chopped

1 large apple, peeled, cored, and chopped

1 shallot, minced

½ cup white wine,

1 teaspoon fresh thyme

2 teaspoons fresh sage, minced

8 cups vegetable stock or mushroom stock (it is best to make your own, but store bought is OK too)

1 sprinkle nutmeg

Salt to taste

Preheat oven to 375°.

Place cashews in a small pot and add enough water to cover by 1 inch. Bring the mixture to a boil then simmer for 30 minutes.

Meanwhile, toss cauliflower in 3 tablespoons of olive oil and salt. Roast until tender and lightly browned, approximately 20 minutes.

In a large pot over medium heat, add 2 tablespoons olive oil and sauté chopped mushrooms and apple with a bit of salt until soft and caramelized. Add shallot and sauté 5 minutes. Deglaze with white wine and reduce liquid by 2/3. Stir in the cauliflower, thyme, and sage. Add the vegetable stock and bring to a boil. Turn down heat and simmer for about 30 minutes.

Make the cashew cream by draining and rinsing cashews. Then put nuts in the blender and fill with just enough water cover them. Blend mixture on high until silky smooth. Stir in the nutmeg.

Add cashew cream to the soup and purée combined mixture in a blender or using a hand blender until smooth. Return mixture back to pot. Simmer for 10 minutes to meld the flavors and check the seasoning.

To get the bisque to the exact consistency you desire, you can keep the soup simmering to thicken, or thin it by adding a bit more vegetable stock.