Cauliflower Stroganoff

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

This irresistible vegetarian take on a classic meat-lover’s dish can be served as either a main or side dish.

Recipe tags: onion base, easy difficulty, main, vegetarian, skillet

¼ cup	unsalted butter, divided
1	large cauliflower, cut into florets (about 10 cups)
1	large onion, thinly sliced
2 tbsp	finely chopped fresh thyme
2 cloves	garlic, minced
¼ cup	all-purpose flour
⅓ cup	tomato sauce
2 tbsp	Better Than Bouillon^® Sautéed Onion Base
1 tbsp	Dijon mustard
2	bay leaves
¼ cup	finely chopped fresh parsley
1 cup	sour cream

1

In large high-sided skillet set over medium heat, melt 1 tbsp butter. In batches, add cauliflower and cook, turning occasionally, for 3 to 5 minutes or until starting to soften and brown in a few spots. Transfer to large bowl.
2

Add remaining butter to skillet and stir in onion, thyme and garlic. Cook, stirring occasionally, for 8 to 10 minutes or until onion is tender and has started to caramelize. Sprinkle with flour and cook, stirring frequently, for 1 to 2 minutes.
3

Slowly whisk in 3 cups water, tomato sauce and Sautéed Onion Base. Continue to whisk until sauce comes to a boil.
4

Return cauliflower to skillet. Add mustard and bay leaves; stir to coat. Bring back to a boil. Cook, stirring occasionally, for 12 to 15 minutes or until cauliflower is tender, sauce has thickened and flavors are married. Discard bay leaves.
5

Garnish with parsley and serve with dollop of sour cream.

Tip: Serve stroganoff over noodles, rice, mashed potatoes or fresh bread to sop up all the sauce.

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