Vegan Recipes
Vegan Garlic Mushrooms Cauliflower Skille
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Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound (450g) mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup vegetable broth or water
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Cauliflower:
- Bring a pot of water to a boil and add a pinch of salt.
- Add the cauliflower florets and blanch for 3-4 minutes until just tender. Drain and set aside.
- Cook the Mushrooms:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add Garlic and Spices:
- Reduce the heat to medium.
- Push the mushrooms to one side of the skillet and add the remaining tablespoon of olive oil.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir the garlic into the mushrooms.
- Sprinkle in the dried thyme, dried oregano, smoked paprika, salt, and pepper. Stir to combine.
- Combine Cauliflower and Mushrooms:
- Add the blanched cauliflower florets to the skillet.
- Pour in the vegetable broth or water to deglaze the pan, scraping up any browned bits from the bottom.
- Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and everything is well combined.
- Finish and Serve:
- If using nutritional yeast, sprinkle it over the skillet and stir to combine.
- Taste and adjust seasoning as needed.
- Garnish with freshly chopped parsley.
Serving Suggestions
- Serve the garlic mushrooms and cauliflower skillet over a bed of quinoa, rice, or your favorite grain.
- Pair it with a side salad or roasted vegetables for a complete meal.
- Add a squeeze of lemon juice before serving for a fresh, zesty finish.