Stove Top Cauliflower and Mushroom Medley
There was a time in my life, when my aversion to Cauliflower knew no bounds. One day, early on in our marriage, my husband made me baked cauliflower and suddenly my taste buds betrayed my resolve.I just couldn’t believe my appetite as i devoured a large serving of my one time arch nemesis. Fast forward a few years, and cauli is one of my top five vegetables to add to a last minute dish.
Mushrooms, on the other hand, well, what can i say? I was most likely born to eat them. Be it shitake, button, porcini, crimini, oyster, enoki etc I can gorge on them anytime of the day and everyday for the rest of my life.
Today, as i craved both these beauties for dinner, i decided to try something slightly different in the kitchen. Instead of being the queen of shortcuts & piling everything into a dish before sticking into the oven, i thought why not play around with my two favorite vegetables. This dish has 2 levels of flavors so be prepared to be in the kitchen for 30 minutes.
The quantities generated in the below recipe are sufficient for 2 people along with a healthy serving of protein.I’d recommend doubling up the below ingredients in case you want a ready to eat dish for the next day or 2 servings of veg if its a meal for 2 people.
Half a Head of Cauliflower roughly chopped
7-10 Button Mushrooms
2 Cloves of Garlic Smashed Once
1/2 White Onion Diced ( you can use any onion)
1 to 2 Tbsps Worcestorshire Sauce
2 Tbsp Olive Oil
Salt & Pepper to taste
3 or 4 Sundried Tomatoes (optional)
1.Warm a heavy bottom saucepan at medium flame, pour 1 tbsp of olive oil and let it coat the pan. Add the onions, stir them and put the lid on for 2 minutes so that a bit of steam is generated. Drop the heat to low
2. Add the cauliflower & mix well with the onions. Drizzle the Worcestershire so that the cauliflower looks like it has been blackened in certain spots. Put the lid back on and let the veggies cook in steam for 4 minutes at low to medium flame.
3.Check on them to see if they have cooked thoroughly softened. You will need to cook the cauliflower till it softens but doesn’t turn to mush which can happen rather quickly if you let your attention wander away.
4. Sprinkle the parsley evenly and if you have them, add the sundried tomatoes, mix well and transfer into a pyrex bowl.
5.In the same saucepan, move the heat to medium add a tbsp of olive oil, quickly coat the pan & drop the garlic cloves in.As soon as you hear the first sizzle, add the mushrooms, season with a pinch of salt & pepper, mix well and let them cook without the lid.
6.Make sure all the mushrooms get a sear which takes about 5-7 minutes.If it takes longer, don’t fret; just make sure they don’t burn as mushrooms start burning quickly once all the water in them has evaporated.Remember you don’t want the mushrooms to shrivel up
7.If the mushrooms look cooked, turn off the heat, mix with the cauliflower,add more parsley if you like and serve it right away.
Note: You can make this dish a day or two before and then just pop it into the over for 15 minutes before serving.