• 1.5-2 lb cauliflower head (small)
  • 1 russet potato peeled
  • 1 tbsp butter or olive oil
  • sea salt and cracked black pepper to taste


  • 1 lb button mushrooms
  • 1 tsp butter or olive oil
  • ½ cup white wine
  • 2 large garlic cloves
  • sea salt and cracked black pepper to taste
This is one of the seven dishes Makini made at the James Beard House in New York.


For Puree

  • Separate cauliflower into florets and cut in smaller chunks.
  • Peel and dice potato into 1 inch cubes
  • In a medium pot, bring salted water to a boil add potatoes, cook for 7-10 minutes or until potatoes are al dente, add cauliflower florets, cook for an additional 10 min or until cauliflower is fork tender. Drain.
  • Add potatoes and cauliflower, plus butter to a mixing bowl (if using a stand mixer). Alternatively you can use an immersion blender, food processor, or commercial blender. Process until smooth. Add salt and pepper to taste.  
  • Set aside

For Mushrooms

  • In a large skillet, add butter and let heat until just before smoking.
  • Add mushrooms, allow to brown one one side, flip each mushroom and brown slightly.
  • Add in garlic, once garlic is golden brown, deglaze pan with white wine.  
  • Let wine cook off slightly and remove from heat.

To Serve

  • On a large plate or shallow bowl, layer puree first and then place the mushrooms on top of the puree. Pour the remaining juice and garlic over the top of the mushrooms and garnish with fresh herbs.