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Preparation Time
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 4
Ingredients
1 medium cauliflower, cut into florets
300g mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
15g butter (divided)
2-3 tablespoons vegetable oil (for frying)
Salt and pepper, to taste
Instructions:
Instructions
Prepare the Ingredients:
Wash the cauliflower and cut it into small florets.
Slice the mushrooms, finely chop the onion, and mince the garlic.
Sauté the Onions and Garlic:
Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium heat.
Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.
Cook the Cauliflower:
Add the cauliflower florets to the pan and toss to coat them in the oil and onion-garlic mixture.
Season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp. If needed, add a splash of water to prevent burning.
Sauté the Mushrooms:
In a separate pan, heat the remaining 1-2 tablespoons of vegetable oil over medium-high heat.
Add the sliced mushrooms and cook for 5-6 minutes until they are golden brown and have released their moisture.
Combine and Finish:
Add the sautéed mushrooms to the pan with the cauliflower.
Stir in the butter and cook for another 2-3 minutes, allowing the butter to melt and coat the vegetables evenly. Taste and adjust seasoning with more salt and pepper, if needed.
Serve:
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