Ingredients:
- 1 medium head of cauliflower, cut into small florets
- 8 oz (about 225g) mushrooms, sliced (e.g., button, cremini, or shiitake)
- 4 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon lemon juice or grated Parmesan cheese for added flavor
Instructions:
- Prep the Cauliflower:
- Bring a pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes until slightly tender but still crisp. Drain and set aside.
- Cook the Mushrooms:
- In a large skillet, heat the olive oil or butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and have released their moisture.
- Add Garlic and Cauliflower:
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the blanched cauliflower florets to the skillet. Sprinkle with thyme, salt, and pepper. Toss everything together.
- Sauté Together:
- Continue to sauté the mixture for another 5-7 minutes until the cauliflower is tender and slightly caramelized.
- Finish and Serve:
- If desired, drizzle with lemon juice and sprinkle with Parmesan cheese. Garnish with fresh parsley before serving.
Tips:
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition and color.
- This dish can be served as a side or a main dish, especially if paired with grains like quinoa or rice.
