Mushroom, Garlic, Cauliflower

With one of our last cool evenings, we worked up a meal I’ve been wanting to try, a mushroom, garlic, cauliflower dish that could be a main course as well as a side. We topped ours with some air-fried seasoned chicken breasts, cut into strips and placed on top.

In a skillet drizzle in a healthy amount of olive oil and heat. Add a diced sweet onion. Sweat it down for a few minutes. Add a pound of whole, cleaned, well dried mushrooms, stems and all. We used baby bells. Cook them down on medium high for about 5 minutes. Brown them up nicely.

Add some cauliflower broken down to florets. Use half or full head, depending on what you like. Stir well and cover to steam, about 10 minutes.

Add in some stock, we used a few tablespoons of dissolved Better than Bullion. This adds all the salt you need. Dice up a few cloves of fresh garlic and add to the mix, grind in some black pepper. Now it’s time for herbs. From our garden we added chopped Italian parsley, oregano, thyme. Stir and cook for a few more minutes, then you are ready to plate.

Perfect. Add salt if you need.