Vegetarian Cauliflower and Mushroom Delight
What Started it all:
Cauliflower, Mushroom, canned fish (tuna, sardines), stove
Listen up! You bloody well better pay attention, or you’ll end up with a disaster on your hands! Today, we’re gonna whip up a bloody brilliant vegetarian dish that’ll make your taste buds sing. So, don your apron, and let’s get cooking!
Ingredients
- 1 large head of cauliflower, broken into florets
- 1 cup of mushrooms (button or cremini), sliced
- 1 can of tuna (drained and flaked)
- 1 can of sardines (drained and flaked)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
Instructions
- Preheat your bloody stove to 400°F (200°C).
- Toss the cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
- In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add the flaked tuna and sardines to the skillet, stirring to combine. Cook for an additional 2-3 minutes, until the fish is heated through.
- Add the roasted cauliflower, thyme, and paprika to the skillet. Toss everything together until well combined. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or thyme if you're feeling fancy.