Description
A comforting and flavorful skillet dish made with garlic, mushrooms, and cauliflower, perfect for weeknight dinners or as a side for festive gatherings.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 4 cups cauliflower florets, bite-sized
- 8 ounces mushrooms, sliced (cremini or white)
- 4 cloves garlic, minced
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice (optional)
- 2 tablespoons chopped parsley for garnish
- 1/4 cup vegetable broth or water (optional)
Instructions
- Heat the Oil: In a large skillet over medium heat, warm olive oil (or butter) for about 2 minutes until it shimmers.
- Sauté Garlic: Add the minced garlic and cook for 30 seconds, stirring frequently.
- Cook Mushrooms: Stir in the sliced mushrooms. Cook for 3 to 4 minutes until browned; then stir and cook for another 3 to 4 minutes until tender.
- Add Cauliflower: Toss in the cauliflower florets. Season with salt, pepper, thyme, and optional red pepper flakes.
- Steam the Cauliflower: Pour in broth or water and cover the skillet. Steam for 8 to 10 minutes until the cauliflower is tender-crisp.
- Final Touches: Remove the lid and cook for another 2 to 3 minutes to refine the flavors.
- Add Acidity: Stir in the lemon juice and chopped parsley, mix well.
- Serve and Enjoy: Enjoy immediately as a main dish or a delightful side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can customize with different vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg