Stewed Cauliflower with Mushrooms
by Editorial Staff
The highlight of this amazing healthy cauliflower dish is that we grind the cabbage beforehand to make it look like cereal. The mushrooms make this low-calorie meal filling, while the garlic adds zest.
Ingredients
- Cauliflower – 600 g
- Champignons – 200 g
- Carrots – 120 g (1 pc.)
- Onions – 80 g (1 medium-sized)
- Garlic – 2 cloves
- Salt – 1 teaspoon
- Ground black pepper – 1/3 teaspoon
- Dill greens – 1-3 branches
- Vegetable oil – 4 tbsp
Directions
- We prepare the necessary products.
- Peel and rinse onions, carrots, and garlic. Cut the onion and garlic into small cubes.
Rub the carrots on a coarse grater. - We wash the cauliflower, dry it and rub it on a coarse grater.
- Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil. We spread the carrots, onions, garlic and fry everything over medium heat for 2-3 minutes, stirring occasionally.
- Add cauliflower and 50 ml of water to the fried onions and carrots. Stir and simmer over low heat until the water evaporates, 7-10 minutes.
- We wipe the champignons with a damp cloth and cut into thin plates.
- In a separate frying pan, heat 2 tablespoon. tablespoons of vegetable oil and fry the mushrooms, stirring, until golden brown (5-7 minutes).
- Then add the mushrooms to the cabbage, mix, simmer for 1-2 minutes.
- We wash the dill, dry it and chop finely. Add dill to the pan, salt, and pepper. Stir and remove from heat.
- Serve hot stewed cauliflower with mushrooms as an independent dish or a side dish.
Enjoy your meal!
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