Ingredients:

  • 1 medium head cauliflower (approx. 500g)
  • 8 oz Cremini mushrooms
  • 0.5 small yellow onion
  • 4 large cloves garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp vegetable broth
  • 2 tbsp fresh parsley
  • 1 tsp fresh thyme leaves
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tsp lemon juice

Instructions:

  1. Cut the 500g cauliflower into small 1 inch florets and slice the 8 oz Cremini mushrooms into thick pieces. Keep the sizes consistent for even cooking.
  2. Add 2 tbsp olive oil to a large skillet over medium high heat until the oil ripples and shimmers.
  3. Add the mushrooms in a single layer. Cook 3-4 minutes without stirring until the bottoms are deep golden brown.
  4. Toss in the 0.5 sliced onion. Cook 2 minutes until translucent and soft.
  5. Move the mushrooms to the edges and add the cauliflower florets to the center. Cook 5-6 minutes, tossing occasionally until the edges start to shatter and turn brown.
  6. Pour in 2 tbsp vegetable broth. Scrape the bottom of the pan to release all the flavor packed brown bits.
  7. Sprinkle in the 0.5 tsp salt, 0.25 tsp pepper, and 1 tsp fresh thyme.
  8. Stir in the 4 minced garlic cloves. Cook 1-2 minutes until fragrant but not brown.
  9. Remove from heat and stir in 1 tsp lemon juice and 2 tbsp fresh parsley. Ensure the parsley is evenly distributed.
  10. Taste for salt. The cauliflower should be fork tender but still have a slight snap.