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This hearty vegan recipe combines tender cauliflower, savory mushrooms, and aromatic garlic, all cooked to perfection with fragrant herbs. Simple, flavorful, and versatile, this dish works wonderfully as a low-carb main or side dish. The optional addition of nutritional yeast provides a cheesy, umami-rich flavor without any dairy.
Ingredients:
1 medium head cauliflower, cut into bite-sized florets
2 tablespoons olive oil (or other vegetable oil)
1 small onion, finely diced
3 cloves garlic, minced
8 ounces mushrooms, sliced (e.g., button, cremini, or shiitake)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1/4 cup vegetable broth
2 tablespoons nutritional yeast (optional, for a cheesy flavor)
Fresh parsley, for garnish (optional)
Instructions:
Instructions:
Prepare the cauliflower
Steam or blanch the cauliflower florets for 3 to 4 minutes until tender. Drain and set aside.
Sautéed Herbs
Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook for 2 to 3 minutes until softened and fragrant.
Cook Mushrooms
Add sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until released and golden brown.
Season with Herbs
Sprinkle thyme, rosemary, salt and pepper over mushrooms. Toss well to coat evenly with herbs.
Deglaze Pan
Pour in vegetable stock, stirring to deglaze pan and incorporate browned bits. Simmer for 1 to 2 minutes.
Toss with Cauliflower
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