It’s side dish time! We all tend to look for main meals but a solid side dish is always a winner. Honestly, this was a throw-together dish with veggies that needed to get used, so entered creamy parmesan veggies. You can serve with a Roasted Chicken or even my Loaded Veggie Meatloaf to complete a comfort food dinner!
Do not overcomplicate this dish guys. I even hesitate to make it measured as a recipe because it is a through-together dish to add to your meals. Feel free to sub out the veggies. No cauliflower, ok add carrots. Play with your food.
If you are not a fan of coconut milk, you can certainly use half and half ( yes you need high-fat milk) but a word of caution in dairy milk. It can and will burn, curdle and scald easily. So watch your temperature.
Ingredients:
4-6 cups of vegetable: Cauliflower, Broccoli, Brussel Sprouts, chunked and halved
1/2 Onion, diced
2 Garlic cloves
2-3 tbsp Butter
1 cup grated Parmesan
1/2-1 cup Coconut milk
1 tsp Salt and 1/2 tsp Pepper
Putting Together:
Again, do not overthink this dish. Preheat a skillet ( I love using cast iron) on medium heat for 5 minutes then add butter, onion, and garlic to the pan. Sautee for 3 minutes then add your veggies, salt, and pepper and toss together. Cook with frequent stirring for 5 minutes. Next up coconut milk, I start with 1/2 cup. Cook for 2 minutes then add parmesan cheese, toss and combine. If the sauce is a little dry add more coconut milk. A little at a time till you get a creamy cheesy sauce. I cook for around 5 minutes till all the ingredients are combined and coated.
