John Miller
Mushrooms and cauliflower are two versatile vegetables that can be cooked in a variety of ways and combined with numerous other ingredients. They can be roasted, sautéed, stir-fried, or used in a curry, skillet, or soup. When combined, mushrooms and cauliflower create a delicious, nourishing, and savory dish that can be served as a side or main course. This pairing is also keto-friendly, low-carb, gluten-free, and can easily be made vegan. The earthy flavors of sautéed mushrooms and cauliflower complement a range of proteins, including chicken, salmon, and pork, as well as holiday favorites like asparagus and Brussels sprouts.
| Characteristics | Values |
|---|---|
| Taste | Savory, earthy, rich, creamy, warming, bold, addictive, delicious |
| Texture | Crispy, crunchy, tender, smooth |
| Ease of cooking | Easy, low-maintenance, quick, simple |
| Diet | Vegetarian, keto, low-carb, gluten-free, vegan |
| Serving suggestions | Rice, naan, roast chicken, pork loin roast, risotto, tofu, chickpeas |
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What You'll Learn
Roasted cauliflower and mushrooms
Ingredients:
- Cauliflower
- Mushrooms (cremini or white mushrooms are recommended)
- Olive oil
- Butter
- Onion
- Garlic
- Vegetable broth or stock (or chicken stock)
- Italian seasoning (a combination of dried basil, oregano, rosemary, thyme, and marjoram)
- Salt
- Black pepper
- Red pepper flakes (optional)
- Fresh parsley (optional)
Method:
- Preheat your oven to a temperature between 400-450 degrees Fahrenheit.
- Cut the cauliflower into florets or 1-centimetre slices.
- Slice or chop the mushrooms.
- Heat butter and olive oil in a large skillet or fry pan over medium-low heat.
- Add sliced onion to the pan and cook until it starts to caramelize, stirring occasionally.
- Once the onion is golden brown, add the cauliflower florets, mushrooms, Italian seasoning, salt, and pepper to the pan.
- Sauté everything together, stirring occasionally, for about 8-10 minutes on medium-high heat until the mushrooms and cauliflower are browned.
- Optionally, you can add minced garlic to the pan and cook for an additional 30 seconds until aromatic.
- Transfer the contents of the pan to a baking sheet or casserole dish.
- Roast in the oven for 25-45 minutes, stirring occasionally, until the vegetables are tender and golden.
- Optionally, garnish the dish with fresh parsley and a sprinkle of red pepper flakes.
- Serve and enjoy!
This dish can be served as a side with roast chicken, pork loin roast, or risotto. For a heartier meal, serve it with greens, such as asparagus or spinach. You can also puree the roasted cauliflower and mushrooms with some chicken stock and cream to make a delicious and creamy soup. Enjoy experimenting with this versatile and tasty combination of roasted cauliflower and mushrooms!
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Curry with coconut sauce
Mushroom and cauliflower are a great combination for a curry with coconut sauce. This recipe is vegan, gluten-free, keto, and low-carb. It is a simple, flavourful, and easy-to-make dish that can be served with rice, roti, paratha, or any Indian bread.
Ingredients:
- Cauliflower florets
- Coconut milk
- Mushrooms
- Red onion
- Garlic
- Ginger
- Garam masala
- Curry powder
- Tomato paste
- Oil
- Salt
- Pepper
- Coriander leaves
- Canned tomatoes or fresh tomatoes
Method:
- Preheat your oven and toss the cauliflower florets and mushrooms with a little oil, salt, and pepper. Roast until golden and slightly caramelized.
- In a large pot, sauté the red onion, garlic, and ginger until soft and fragrant.
- Stir in the garam masala, curry powder, and tomato paste, and let everything cook for a minute to bring out the full depth of the spices.
- Pour in the coconut milk and give everything a good stir. Let it simmer until the sauce thickens slightly.
- Add the roasted cauliflower and mushrooms to the sauce, letting them soak up all the flavours.
- Garnish with coriander leaves.
This curry tastes amazing when freshly cooked but reaches its peak flavour the next day, as the ingredients soak up the sauce and the spices, making each bite rich and satisfying.
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Sautéed mushrooms with cauliflower crumbles
Sautéed mushrooms and cauliflower crumbles is a simple, delicious, and versatile side dish. It can be served with herb-roasted spatchcock chicken or potato gnocchi mushroom sauce. This dish is keto, low-carb, gluten-free, and vegan-friendly.
To make this dish, you will need the following ingredients:
- Cauliflower florets, cut into bite-sized pieces
- Mushrooms, sliced (baby bella or white mushrooms work well)
- Olive oil
- Salt and pepper
- Garlic, minced
- Shallots or red onion, sliced
- Vegetable or chicken broth
- Italian seasoning (a combination of dried basil, oregano, rosemary, thyme, and marjoram)
- Red pepper flakes
- Fresh parsley
- Preheat a large (12-inch) stainless steel or cast-iron skillet over medium-high heat for about 3 minutes.
- Add 2 tablespoons of olive oil to the skillet, along with the cauliflower florets, and a pinch of salt and pepper.
- Toss the florets occasionally until they are crisp and light brown, which should take about 4-5 minutes.
- Transfer the cauliflower to a plate and set aside.
- Using the same pan, add another 2 tablespoons of olive oil, the sliced mushrooms, and a pinch of salt and pepper.
- Cook the mushrooms for about 12-15 minutes, tossing and sautéing occasionally until they are golden brown and the moisture has evaporated.
- Return the cauliflower to the pan, adding the garlic, shallots or red onion, and a pinch of salt.
- Sauté and stir the mixture until the aromatics are softened, which should take about 15 seconds.
- Deglaze the skillet with stock and continue sautéing and tossing for another 15 seconds.
- Finally, add 1 tablespoon of chopped parsley, toss once more, and transfer the dish to a serving plate.
You can garnish the dish with a sprinkle of red pepper flakes and fresh parsley. Enjoy!
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Cauliflower puree with mushrooms
Mushroom and cauliflower is a combination that works well together. A recipe that incorporates both ingredients is cauliflower puree with mushrooms. Here is a step-by-step guide on how to make it:
Ingredients
- Cauliflower
- Nut milk or almond milk
- Mushrooms
- Olive oil or coconut oil
- Salt
- Pepper
- Red wine vinegar or sherry vinegar
- Oregano
- Parsley
- Chilli flakes
- Pumpkin seeds
- Bay leaf
- Miso
- Truffle oil
- Lemon juice
- Nutritional yeast
- Garlic cloves
- Shallots
- Swiss chard
- Tamari or soy sauce
- Garlic powder
Steps
First, steam the cauliflower slices and a bay leaf in a pan with almond milk until tender. While the cauliflower is cooking, slice the mushrooms and chop the herbs. Heat a pan with some coconut oil and add the mushrooms. You may need to do this in batches to avoid overcrowding the pan. Grate in the garlic and cook until it is golden.
Next, blend the cooked cauliflower with milk, olive oil, and miso until smooth. Add more milk to achieve your desired consistency. Transfer the mushrooms to a bowl with vinegar, herbs, and seasoning. Set aside.
To make the cauliflower puree, boil the cauliflower until soft. Drain and rinse, then add to a blender with nutritional yeast, salt, pepper, garlic cloves, and almond milk. Blend until smooth. In a skillet, heat some sesame oil or vegetable broth over medium heat. Add the chopped shallots and mushrooms and cook for about 10 minutes until the mushrooms are soft. Add the tamari or soy sauce, garlic powder, and Swiss chard. Stir until the Swiss chard is wilted.
Finally, plate the dish by adding the cauliflower puree to a bowl and topping it with the mushroom and Swiss chard mixture. Drizzle with lemon juice and olive oil or truffle oil. Sprinkle with chopped parsley, chilli flakes, and pumpkin seeds.
This recipe creates a comforting and creamy dish that can be served as a starter or with greens as a main course. It is a quick and easy meal that is healthy and delicious.
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Mushroom cauliflower skillet
Mushroom and cauliflower make a great combination for a skillet dish. This dish is healthy, tasty, and easy to prepare. It is also keto, low-carb, gluten-free, and vegan-friendly. The recipe requires minimal ingredients and can be prepared in about 20 minutes.
Ingredients:
- Cauliflower florets
- Cremini mushrooms (baby bellas) or white mushrooms
- Butter (unsalted)
- Olive oil
- Onion
- Italian seasoning (dried basil, oregano, rosemary, thyme, and marjoram)
- Salt (preferably low-sodium)
- Black pepper
- Vegetable broth or stock
- Garlic (freshly minced cloves)
- Red pepper flakes
- Fresh parsley
Optional Ingredients:
- Broccoli (can be used instead of cauliflower)
- Any other vegetables of your choice
- Chicken stock (instead of vegetable stock)
Instructions:
- Wash the cauliflower and mushrooms, then cut them into small florets and thin slices, respectively.
- Heat butter and olive oil in a large skillet over medium-low heat.
- Add sliced onion and cook until it starts to caramelize and turn golden brown, which should take around 4-5 minutes.
- Put the cauliflower florets, mushrooms, Italian seasoning, salt, pepper, and vegetable broth into the skillet.
- Sauté everything together for about 8-10 minutes on medium-high heat, stirring occasionally, until the mushrooms and cauliflower are browned.
- Add minced garlic to the skillet and cook for another 30 seconds until aromatic.
- Taste the dish and adjust seasoning with salt and pepper if needed.
- Garnish with red pepper flakes and fresh parsley.
- Serve and enjoy!
Feel free to experiment with additional herbs and seasonings to suit your taste preferences. You can also add more vegetables or substitute broccoli for cauliflower if desired. This mushroom cauliflower skillet is a versatile dish that can be served as a side or paired with roast chicken, pork loin roast, or a basic risotto for a complete vegetarian meal.
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Frequently asked questions
You can make a mushroom cauliflower skillet, a curry, or a roast.
You will need cauliflower, cremini mushrooms, Italian seasoning, salt, pepper, vegetable broth, and garlic.
You will need cauliflower, mushrooms, coconut milk, red onion, garlic, ginger, garam masala, curry powder, and tomato paste.
