Sauteed Cauliflower and Mushrooms with Wilted Spinach

That’s quite a fancy title for a side dish, ain’t it? It’s deceiving, I assure you. This quick, filling side dish is 6 ingredients + easy-peasy. Perfect alongside any main dish (tonight I made Grandma’s meatloaf-YUM). Here you go.

* 1 head of cauliflower, broken down into florets
* 10oz sliced baby bella mushrooms
* olive oil
* baby spinach (about 1/2 a bag)
* garlic powder, to taste
* lemon pepper, to taste

Just a couple quick steps, and you’ve got a solid veggie side on your table with this one.

Break your cauliflower down into small and medium-sized florets. Warm some olive oil (enough to cover the bottom of a large pan) over medium-high heat. Add the cauliflower and cook, stirring frequently, about 3-4 minutes. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms soften and all the veggies begin to char a bit (5-ish minutes). Reduce heat to medium-low and sprinkle the pan with garlic powder (be generous) and lemon pepper, to taste, and stir through. Give it another 2-3 minutes, and then turn off the heat and transfer to a serving dish.

Add the spinach to the still-warm pan and toss for about 1 minute, just to wilt. Top each serving of cauliflower and mushrooms with a small amount of wilted spinach, and boom! You’re fancy like that.


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