In support of Breast Cancer Awareness Month, I have been posting a couple of mushroom-inspired recipes as mushrooms have proved to help prevent cancer.

The South African Mushroom Farmers’ Association has been involved in creating awareness about breast cancer over the last couple of years, with an initiative where they sell mushrooms in pink punnets at Pick ’n Pay during the month of October, allowing them to make a donation towards the recovery of women who have survived breast cancer.

This mushroom harvest bowl recipe is not only super healthy, but also looks lavish on a plate!

READ: Reach for Recovery Power of Pink campaign inspires locals

Mushroom Harvest Bowl

Serves 2

Ingredients

Pickled cauliflower:

1 cup apple cider vinegar

1 cup water

1 Tbsp black mustard seeds

2 Tbsp sea salt

2 Tbsp sugar

1 small head cauliflower, cut into florets / 300g cauli blossom florets

Avocado dressing:

1 avocado, pitted

¼ cup olive oil

2 Tbsp lemon juice

2 Tbsp blood orange juice

2 Tbsp fresh basil leaves, chopped

½ garlic clove, grated

½ cup – ¾ cup cold water

Salt and pepper, to taste

Harvest bowl ingredients:

8 brussels sprouts, sliced in half

Olive oil

Salt, to taste

2 Tbsp butter

250g white button mushrooms, sliced

1 Tbsp soy sauce

2 cups baby spinach

1 cup cooked wild & brown rice mix

½ cup purple cabbage, shredded

½ cup edamame beans, steamed

½ cup pickled cauliflower / cauli blossom

2 Tbsp toasted mixed seeds

Blood orange wedges, to serve

Method

For the pickled cauliflower:

Put all the ingredients except the cauliflower in a medium sized saucepan.

Mix and bring to the boil.

Place cauliflower in a large heatproof jar. Pour over the hot pickling liquid.

Allow to cool in the jar and then seal and keep in the fridge.

(Pickle can be made up to a week before)

For the avocado dressing:

Combine all the ingredients in a blender and season lightly.

Blend until creamy, adding extra water if necessary to reach a smooth consistency.

Transfer to a jar and keep in the fridge for serving.

To assemble the bowls:

Toss the brussel sprouts with some olive oil and salt.

Place in a cast iron pan on medium high heat.

Cook until charred on their cut side and tender. Set aside.

In the same pan, add the butter and when sizzling, add the mushrooms.

Sauté until the mushrooms release their liquid and are golden brown.

Switch off the heat and pour over the soy sauce and toss.

Season with black pepper.

Divide the baby spinach as a base amongst the two bowls.

Working in little pockets divide the rice, purple cabbage, edamame beans, pickled cauliflower, charred brussels sprouts and mushrooms evenly.

Sprinkle everything with the toasted seeds.

Serve with a wedge of blood orange and the avocado dressing on the side.