Ingredients:
- 1 medium cauliflower head, chopped into florets
- 2 tbsp olive oil (or butter)
- 2 cups mushrooms, sliced (button or cremini work well)
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 tsp dried thyme or fresh thyme
- Fresh parsley, chopped (for garnish)
- Grated parmesan or vegan cheese (optional)
Instructions:
- Prepare the Cauliflower:
- Steam or blanch the cauliflower florets in boiling water for about 5-6 minutes until slightly tender, or roast them at 400°F for 20-25 minutes. You want them to be slightly soft but still firm, so they hold their shape in the skillet.
- Cook the Mushrooms:
- In a large skillet, heat 1 tbsp of olive oil (or butter) over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown. Remove mushrooms from the skillet and set aside.
- Sauté Garlic:
- In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and cook for about 1 minute until fragrant.
- Combine Cauliflower and Mushrooms:
- Add the steamed or roasted cauliflower florets to the skillet and sauté for another 5-7 minutes, letting the cauliflower brown a little bit. Stir occasionally to prevent burning.
- Seasoning:
- Add the cooked mushrooms back into the skillet. Season with red pepper flakes (if using), thyme, salt, and pepper. Stir everything together and cook for an additional 2-3 minutes for the flavors to meld.
- Serve:
- Garnish with fresh parsley and a sprinkle of parmesan or vegan cheese (if using). Serve as a side dish or even as a main course.
Enjoy your savory and satisfying garlic mushroom cauliflower skillet! Would you like more ideas or variations for this recipe?
