Ingredients:
- 2 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 pound mushrooms, cleaned
- 2 tablespoons low sodium vegetable broth
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions:
Heat oil in a large skillet over medium-high heat. Sauté the onion until softened, add the mushrooms and cook for about 4-5 minutes, to avoid the side dish becoming soggy at the end, make sure the mushrooms are browned well, Keep an eye on it so they don’t burn either. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Pour in the vegetable broth and cook for 2 minutes, to reduce the sauce slightly. Add thyme, 1 tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately. Happy eating.