Description
A quick and healthy sautéed mushrooms with cauliflower crumbles recipe that combines the earthiness of mushrooms with the subtle texture of cauliflower. This dish is perfect as a light main or a flavorful side, prepared effortlessly on the stovetop in under 30 minutes.
Ingredients
Scale
Vegetables
- 2 cups fresh mushrooms, sliced
- 4 cups cauliflower, chopped into small pieces or crumbled
- 3 cloves garlic, minced
Other Ingredients
- 2 tbsp olive oil
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Prepare Cauliflower: Wash the cauliflower thoroughly and chop it into small florets or pulse in a food processor until crumbled into small pieces.
- Sauté Mushrooms: Heat olive oil in a large skillet over medium heat until shimmering. Add the sliced mushrooms and sauté for 5-7 minutes until they turn golden brown and release their moisture.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Add Cauliflower Crumbles: Add the cauliflower crumbles to the skillet, season with salt and pepper, and mix everything well to combine the ingredients evenly.
- Cook with Soy Sauce: Pour in the low-sodium soy sauce and continue cooking for another 5-7 minutes, stirring occasionally, until the cauliflower is tender but still retains a slight bite.
- Serve: Remove from heat and serve immediately as either a satisfying main dish or a nutritious side to complement your meal.
Notes
- Use fresh mushrooms for the best texture and flavor; button or cremini mushrooms work well.
- Adjust the soy sauce quantity to your taste preference or dietary restrictions.
- You can add herbs like thyme or parsley for added aroma and flavor.
- To keep it vegan and gluten-free, ensure the soy sauce is gluten-free or substitute with tamari.
- Serve with grains like quinoa or rice for a complete meal.
