Cauliflower with mushrooms
Description
The dish is prepared without unnecessary complications. In our case, cauliflower with mushrooms has been enriched with additional ingredients, turning into a delicious vitamin bomb, and also a filling one, since we added grain. If you don't have couscous on hand, you can use any preferred grain, such as buckwheat. You could also cook small-sized pasta shells. These vegetables can also be served without grain. Leafy cabbage is very healthy, but it can also be replaced with any other cabbage, spinach, or lettuce. Be creative, experiment, and stay healthy. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. In a small saucepan, bring a cup of water to a boil. Add the couscous, stir, and tightly cover with a lid. Turn off the heat and let the grain stand for 5 minutes. After 5 minutes, the porridge can be transferred to a serving dish.
- 2
Step 2
2. Rinse the white part of the leek. Slice it into thin rounds.
- 3
Step 3
3. Wash and dry the leafy cabbage with a paper towel. Chop with a knife. Instead, you can use Chinese (Napa) cabbage or spinach.
- 4
Step 4
4. Clean and rinse the mushrooms, then slice them thinly. Separate the cauliflower into florets, rinse or pour boiling water over them. Place a frying pan over medium heat. Add vegetable oil to the pan along with a piece of butter. Mix well. Once the butter has melted, add the leek and sauté lightly. Then add the sliced mushrooms and cauliflower. Cook, stirring, for 6–8 minutes.
- 5
Step 5
5. Pour boiling water over dried cranberries and let them soak for a few minutes, then drain. Add chopped leafy lettuce, beans, and cranberries to the skillet. Season with salt and pepper, then pour the prepared broth over the vegetables. Simmer for another 5 minutes.
- 6
Step 6
6. Check for doneness by the cauliflower—it should be soft. Mix the cooked vegetables with the couscous. The grain will absorb any excess liquid. Serve the cauliflower and mushroom dish hot.