This Cauliflower and Mushroom recipe combines the earthy flavors of sautéed mushrooms with the tender crunch of cauliflower, enhanced with aromatic garlic and a hint of soy sauce. With the freshness of dill and a touch of paprika, this dish offers a delightful balance of textures and flavors. Perfect as a side dish or a light vegetarian meal, this recipe is easy to prepare and packed with nutrients.
Ingredients:
- Cauliflower (amount as desired, approximately 1 small head or 300-400g)
- 2 cloves garlic, minced
- Vegetable oil (for frying)
- 15g butter (divided)
- Salt and pepper to taste
- 300g mushrooms, sliced
- 1 onion, chopped
- 1/2 teaspoon paprika
- 1-2 tablespoons soy sauce
- A bunch of dill, chopped
Instructions:
1. Prepare the Cauliflower:
- Chop the Cauliflower:
- Cut the cauliflower into small, bite-sized florets. Rinse well and set aside.
- Blanch the Cauliflower (Optional):
- For a more tender cauliflower texture, you can blanch the florets in boiling salted water for 3-4 minutes, then drain and set aside. This step is optional but helps soften the cauliflower before sautéing.
2. Sauté the Garlic and Onions:
- Sauté the Garlic and Onion:
- In a large skillet, heat a drizzle of vegetable oil over medium heat.
- Add half of the butter (7-8g), followed by the minced garlic and chopped onion.
3. Cook the Mushrooms:
- Add the Mushrooms:
- Add the sliced mushrooms to the skillet with the garlic and onions.
- Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
4. Add the Cauliflower:
- Sauté the Cauliflower:
- Add the cauliflower florets to the skillet along with the remaining butter.
- Sauté for about 5-7 minutes, allowing the cauliflower to turn golden brown on the edges.
- Season:
- Season with salt, pepper, and paprika to taste. Stir in the soy sauce, adjusting the amount according to your preference for saltiness and flavor.
5. Finish with Dill:
- Add Fresh Dill:
- Once the cauliflower is cooked through and the mushrooms are browned, remove the skillet from the heat. Stir in the freshly chopped dill to add a burst of flavor and freshness.
6. Serve:
- Serve the sautéed cauliflower and mushrooms hot as a side dish or a light vegetarian main. You can enjoy this dish on its own, or pair it with rice, quinoa, or crusty bread
Conclusion:
This Cauliflower and Mushroom recipe is a simple yet flavorful dish that highlights the natural goodness of vegetables. With garlic, soy sauce, and fresh dill, the earthy mushrooms and tender cauliflower are elevated into a satisfying and nutritious meal. Whether served as a side or a main, this dish is sure to please!