Spicy appetizer of oyster mushrooms with cauliflower

If you're looking for a new delicious meatless recipe, try making oyster mushrooms with cauliflower. Mushrooms with regular white cabbage are a common dish. But probably not everyone has tried it with cauliflower, and even oyster mushrooms. But it turns out that this is an incredibly tasty combination. This appetizer is prepared quickly, you will need a minimum of ingredients, and the dish turns out to be very light and healthy. Because both oyster mushrooms and cauliflower are rich in vitamins.

1. Calories
   56,01 kcal
2. Protein
   2,7 gram
3. Fat
   2,37 gram
4. Carbohydrates
   6,19 gram
5. ~ Time
   35 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Cauliflower

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   500 g
2. Oyster mushrooms

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   300 g
3. Garlic

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   3 cloves = 15 g
4. Ginger root

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   10 g
5. Soy sauce

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   2 tbsp. l. = 30 g
6. Olive oil

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   2 tsp. = 10 g
7. Sesame oil

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   2 tsp. = 8 g
8. Salt

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   to taste
9. Black pepper ground

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   to taste

Steps:

1. 
   Wash the cauliflower. Remove the thick stem, cut the inflorescences and boil in salted water until soft. Wash the oyster mushrooms, cut off the thick base of the stem, it tastes tough. Cut the hats into several pieces. Peel and chop the garlic and ginger. Dry the sesame seeds in a hot frying pan.
2. 
   Pour olive oil into a wok pan, heat and fry the oyster mushrooms with cabbage leaves for 3 minutes. Add the garlic and ginger, salt, stir and cook for another minute.
3. 
   Add cauliflower to the mushrooms, pepper and sprinkle with soy sauce. Cook for 1 more minute. Pour sesame oil over the finished dish.
4. 
   An appetizer of oyster mushrooms with cauliflower goes well with rice. And it can be served both hot and cold.