Boost your nutrient intake effortlessly with this tasty vegan side dish.
Need more fiber, vitamins, and minerals in your diet? Don’t worry—we’ve all been there. It’s amazing how difficult it can be to get the right amount of nutritious foods each day, especially when we’re so “on-the-go.” But now and then, a spectacular side dish pops up that we can have with any meal that tastes good without hurting our bellies. Take this cauliflower mushroom recipe! It’s garlicky, fragrant, and easily paired with all kinds of yummy proteins. With this well-seasoned veggie side on the menu, you and your loved ones can have a big, nourishing meal without any hassle in the kitchen.
When raw, cauliflower and mushrooms might not look like much. They’re white, bland, and strangely textured. But cook ’em up in olive oil, Italian seasoning, oregano, veggie broth, plus garlic, and you’ve got a tender blend of vegetables that even picky eaters can fall in love with.
I’d know, because I’ve seen it! Whenever I make cauliflower and mushrooms together, my loved ones are skeptical at first, especially when they smell that pungent aroma at the very start of cooking. But pretty soon, they’ll be begging for a taste to see what’s so enticing about that steamy skillet of veggies and herbs. All of this is excellent, of course, because it gets kids to eat more nutritiously in a delicious way. That’s always the creative challenge in my kitchen—making healthy food taste as good as or better than junk food!
Are cauliflower and mushrooms easy to grow?
If you’re a gardener or farmer, then you already know the answer to this question. But if you’re new to the garden party, let me preface—I’m only passing along the knowledge I’ve received from my green-thumbed friends. Overall, no—cauliflower and mushrooms are not the easiest vegetables to grow. Why? Because both have very specific environmental requirements, which are unique to each plant. Mushrooms, for instance, don’t need sunlight to grow, but they do need a specific kind of substrate, which is different from most other plants. You can often find mushroom-growing kits that make the process much easier. Meanwhile, cauliflower needs full sunlight, but it’s often nibbled on by pests if grown outdoors.
Whether you want to start a garden or not, I suggest doing your own research and speaking with local farmers and gardeners to get their two cents—which is where all the fun begins.
How do I store leftovers?
Store leftover cauliflower and mushrooms in an airtight container and refrigerate for 2-3 days. For longer storage, transfer this dish to a freezer-safe container and freeze for up to a month. In preparation for enjoying your leftovers, thaw the veggie mix in the fridge overnight before serving. To reheat, simply toss in a skillet with some oil, stirring occasionally over medium heat until it’s completely warm.
Serving suggestions
My fellow plant-eaters can enjoy this cauliflower mushroom side with Sweet Potato Veggie Burgers, Grilled Tofu, or Great Northern Beans and Purple Rice. Any of these would make a satisfying vegetarian dinner. But if you’re craving something more carnivorous to go with this dish, try Crock-Pot Steak Bites, Tarragon Chicken, or Honey-Glazed Salmon. Heck, you could even have it for breakfast or brunch with some Cheesy Scrambled Eggs. That’s how versatile this cauliflower mushroom recipe is!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion thinly sliced
- 1/2 head of cauliflower cut into bite-sized florets
- 16 ounces mushrooms such as cremini or button, cleaned and quartered
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 1/4 cup vegetable broth
- 3 cloves garlic minced
- Red pepper flakes to taste, optional
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for about 5 minutes until softened.
- Mix in the cauliflower florets and mushrooms to the skillet. Stir in the Italian seasoning, dried oregano, salt, and pepper. Pour in the vegetable broth and let cook for about 10 minutes until the vegetables are tender and lightly browned.
- Stir in the minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant. Remove from heat, sprinkle with chopped parsley, and serve immediately.
- Plate your dish and enjoy your healthy cauliflower mushroom dish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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