Vegan mushroom and cauliflower medley
- 500 g baby white button mushrooms
- 400 g cauliflower
- 500 g juicy tomatoes
- 2–3 cloves of garlic
- a handful of sage or basil
- oil, salt and pepper
Break the cauliflower into small florets, season with salt and pepper and start to fry in a little oil. Skin the tomatoes and remove the seeds, then dice the flesh and add to the cauliflower. Add the crushed garlic and stir.
Rinse the baby mushrooms under running water, sauté in another non-stick pan in a little oil, then add to the cauliflower and tomatoes.
Cook until tender, then serve sprinkled with chopped fresh herbs.
A quick and healthy vegan dinner!