• 1 medium-sized cauliflower, cut into small florets
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces (about 225g) mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/4 cup vegetable broth
  • 2 tablespoons nutritional yeast (optional, for added flavor)
  • Fresh parsley, for garnish (optional)
  • 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.
  • If desired, sprinkle nutritional yeast over the cauliflower and mushrooms for extra flavor. Stir well to combine.
  • Taste and adjust the seasoning with more salt and pepper if needed.
  • Garnish the Garlic Mushrooms Cauliflower Skillet 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 w-w meal.

By Admin

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