Contents:
1 medium cauliflower, cut into small florets
2 tablespoons of 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
Pepper and salt to taste
1/4 cup vegetable broth
2 tablespoons nutritional yeast (optional for added flavor)
Fresh parsley for garnish (optional)
Instructions:
Steam or boil the cauliflower florets for 3-4 minutes or until slightly softened. Drain and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the pan. Sauté for 2-3 minutes until the onions become transparent and smell disappears.
Add the sliced mushrooms to the pan and continue cooking for 5-7 minutes or until they release their moisture and begin to brown.
Season the mushrooms with dried thyme, dried rosemary, salt and pepper. Mix well to distribute the herbs evenly.
Pour in the vegetable broth to degrease the pan and scrape up any browned bits from the bottom.
Add the steamed cauliflower florets to the pan and toss everything together. Cook for another 5-7 minutes to allow the cauliflower to absorb the flavor.
Sprinkle nutritional yeast over cauliflower and mushrooms for extra flavor, if desired. Mix well to combine.
Taste and adjust seasoning with more salt and pepper if necessary.
Garnish the Vegan Garlic Mushroom 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 vegan meal.
