Credit for this adapted dish goes to Kitty at Kitchenra.com.
I have to admit I was surprised at the flavor pallet of this dish... earthy yet quite light. Given a lack of real protein in this vegetarian composition I would consider this to be more of a side than a main course. It can easily be turned into a full protein entree by adding either ground beef or chicken. Enjoy!
Ingredients:
- 1 medium-sized cauliflower, cut into small florets
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms - your choice - sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup vegetable broth
- Fresh parsley, for garnish (optional)
Preparation:
Steam or blanch the cauliflower florets for 3-4 minutes, or
until they are slightly tender. Drain and set aside.
In a large skillet, heat the olive oil 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 the vegetable broth to deglaze the skillet, scraping up any browned bits from the bottom.
Add the steamed cauliflower florets to the skillet and toss everything together. Cook for an additional 5-7 minutes, allowing the cauliflower to absorb the flavors.
Garnish the dish with fresh
parsley, if desired.
Serve hot as a side dish or a light main course. It’s a healthy and satisfying option for a win-win meal.
Blessed be... and happy cooking!