Garlic, Mushroom, Cauliflower, and Veggie Sausage Bake

Ever have one of those days where you look into the fridge and say OMG I totally forgot about X, Y, or Z - well today was one of those days. Last week I bought a head of cauliflower with the intention of making buffalo cauliflower tacos. I also purchased mushrooms for - not sure what the reason was but they looked delicious. 

I did a quick Pinterest ingredient search and found a delicious cauliflower, mushroom, and garlic dish. I added some veggie sausage and a green salad and - voila dinner. 

Ingredients:

• 3 tablespoons unsalted butter (or ghee)
• 2 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 head cauliflower, cut into florets
• 1 pound (500 g) mushrooms, cleaned
• 2 field roast veggies sausages - chopped
• 2 tablespoons low-sodium vegetable stock
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Heat the butter and oil in a large pan or skillet over medium heat. Sauté the onion until softened (about 3 minutes).

2. Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either ;)

3. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 10 - 12 minutes. Veggies must be well-browned.

4. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.

5. Add thyme, 1 tablespoon of parsley, garlic, and veggie sausage. Cook the mushrooms and cauliflower until the veggie sausage is warm. Season generously with salt and pepper, sprinkle with remaining parsley, and serve.

Thanks for stopping by!