Vegan Garlic Mushrooms Cauliflower Skille

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.