1. In a skillet over medium heat, cook onion, garlic and bouillon until onion is clear, about 5 minutes. 2. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown. 3. Stir in ro-tel or enchilada sauce. Remove from heat. 4. Let rest for 5 minutes. 5. Serve. 6. This also makes great leftovers. 7. {Michelle's notes: I use my food processor to chop the mushrooms and cauliflower while the onions are cooking with great success, sometimes for a treat I add a little Spicy Chorizo to the onion while it is browning- but watch out for how many calories that adds!}. 8. Makes 6, ½ cup servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
