Adapted from a recipe on Kitchenra.com
I was introduced to this tasty dish as a light vegetarian meal or side dish. I took it a step further as you'll see here, turning it into a full protein entree by adding either ground beef or chicken. Enjoy!
Ingredients:
- 1 lb ground white meat chicken or beef/venison
- 1 medium-sized cauliflower, cut into small florets
- 3 tbsp olive oil - divided
- 1 small onion - finely chopped
- 3 cloves garlic - minced
- 8 oz mushrooms - your choice - sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste (Don't be shy on the salt)
- 1/3 cup chicken or beef broth depending on your protein
- fresh parsley - chopped for garnish (optional)
Preparation:
Steam or blanch the cauliflower florets for 3-4 minutes, or until they are slightly tender. Drain and set aside.
Heat 2 tbsp olive oil in a large skillet and fry meat until cooked through. Set meat aside for later.
In the same skillet, add the remaining olive oil and heat over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onions become translucent and fragrant. Add the sliced mushrooms to the skillet and continue to cook for 5-7 minutes, or until they release their moisture and start to brown.
Season the mushrooms with dried thyme, dried rosemary, salt, and pepper. Stir well to distribute the herbs evenly. Pour in your broth of choice to deglaze the skillet, scraping up any browned bits from the bottom.
Taste and adjust the seasoning with more salt and pepper if needed. Garnish servings with fresh parsley, if desired.
Blessed be... and happy cooking!