1 medium-sized cauliflower, cut into small florets
2 tablespoons 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
Salt and pepper to taste
1/4 cup vegetable broth
2 tablespoons nutritional yeast (optional, for added flavor)
Fresh parsley, for garnish (optional)
Steam or blanch the cauliflower florets for 3-4 minutes, or until they are slightly tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onions become translucent and fragrant.
Add the sliced mushrooms to the skillet and continue to cook for 5-7 minutes, or until they release their moisture and start to brown.
Season the mushrooms with dried thyme, dried rosemary, salt, and pepper. Stir well to distribute the herbs evenly.
Pour in the vegetable broth to deglaze the skillet, scraping up any browned bits from the bottom.
Add the steamed cauliflower florets to the skillet and toss everything together. Cook for an additional 5-7 minutes, allowing the cauliflower to absorb the flavors.
If desired, sprinkle nutritional yeast over the cauliflower and mushrooms for extra flavor. Stir well to combine.
Taste and adjust the seasoning with more salt and pepper if needed.
Garnish the Garlic Mushrooms 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 keto meal.