Sauteed Mushrooms Cauliflower Crumbles (Print)

Perfectly sauteed mushrooms and crispy cauliflower florets with aromatic garlic and shallots, finished with fresh herbs.

# Ingredients:

→ Vegetables

01 - 300-340 g cauliflower florets, broken into small bite-sized pieces
02 - 680 g white button or cremini mushrooms, stems removed, large mushrooms halved

→ Aromatics

03 - 22 g garlic, finely minced (approximately 2 large cloves)
04 - 28 g shallot, finely minced (approximately 1 large shallot)

→ Oils and Seasonings

05 - 90 ml olive oil, divided (30 ml + 60 ml)
06 - 2.5 g coarse sea salt, or to taste
07 - 0.5 g ground black pepper, or to taste

→ Liquids

08 - 15 ml chicken stock, vegetable stock, or dry white wine

→ Herbs and Garnishes

09 - 8 g fresh parsley, chopped, plus more for serving
10 - Grated parmesan or Paleo parmesan cheese, for serving

# Directions:

01 - Break down cauliflower florets into small bite-sized pieces by hand. Remove the stems from the mushrooms, leaving them whole or, if extra large, halving them. Finely mince the garlic and shallot, and combine in a small bowl.
02 - Heat a 30-cm stainless steel or cast iron skillet over medium-high heat for 3 minutes, then reduce to medium. Add 30 ml olive oil, cauliflower, and a pinch of salt and pepper. Sauté, tossing every 1-2 minutes, until lightly browned and crisp, about 4-5 minutes. Transfer cauliflower to a plate.
03 - In the same pan, add 60 ml olive oil and mushrooms with a pinch of salt and pepper. Arrange mushrooms in a single layer if possible. Sauté, tossing every 4-5 minutes, until golden brown and nearly all moisture evaporates, about 12-15 minutes. Use a splatter guard to prevent spattering.
04 - Return cauliflower to the pan with minced garlic and shallot, seasoning with another pinch of salt. Sauté and toss until aromatics are fragrant and softened, about 15 seconds. Deglaze with chicken stock, vegetable stock, or wine, stirring and tossing for an additional 15 seconds. Add 8 g chopped parsley, toss once more, then transfer to a serving platter.
05 - Garnish with additional chopped parsley and sprinkle grated parmesan cheese on top if desired. Serve warm.

# Notes:

01 - Use a splatter guard when cooking mushrooms to prevent oil spattering.
02 - For the best texture, allow mushrooms to brown properly before tossing them.
03 - This dish can be served as a side or as a low-carb main course.

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