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
Ingredients
| Quantity | Ingredient |
|---|---|
| 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 |
Directions
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.
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.
Slowly whisk in 3 cups water, tomato sauce and Sautéed Onion Base. Continue to whisk until sauce comes to a boil.
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.
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.