Here are two delicious, healthy and easy to prepare vegetable courses, that can save the mid week dinners. They would also be a great side dish for grilled meat, fish or pasta.
Cauliflower can be a little bland on its own, and cooking them with mushrooms in this recipe works really well; I love the crunchiness of the cauliflower along with the juicy, meaty texture of mushrooms. And once they’re dressed with olive oil&lemon; juice, they are simply irresistible. Few sprinkles of red pepper flakes (or paprika) spice it up really nicely too.
Preparation time: 15 minutes Cooking time: 15 minutes
1 small cauliflower, cut into florets
225gr/8oz chestnut mushrooms (or any kind of your choice)
4 cloves of garlic, finely chopped
A handful of flat leaf parsley, finely chopped (optional)
30-45ml/2-3 tablespoons olive oil
Juice of I lemon
5-10ml/ 1-2 teaspoons ref pepper flakes (or paprika/chili flakes)
Salt and ground black pepper to taste
Clean the mushrooms with a damp paper towel and cut into quarters. Steam or microwave the cauliflower florets for 3 minutes.
Heat the olive oil in a heavy pan and stir in the garlic and mushrooms. Season with salt and pepper (salt really helps the mushrooms to release the moisture). Stir and sauté for 4-5 minutes, until the mushrooms soften up. Add the steamed/microwaved cauliflower florets and lemon juice, mix well. Let them cook for another 2-3 minutes. Stir in the parsley, if you are using (mushroom and parsley do really well), and give a good stir. Sprinkle the red pepper (or paprika or chilli flakes) over, mix well. Check the Seasoning and add more salt or ground pepper if needed.
Serve warm as a side dish to pasta, grilled meat or fish.