Garlic Mushrooms Cauliflower Skillet

🧄🍄 Garlic Mushrooms Cauliflower Skillet

Servings: 3–4
Keto / Low-Carb / Gluten-Free

Ingredients:

• 2–3 cups cauliflower florets or riced cauliflower
  (chopped small if florets – or use frozen riced cauliflower, thawed & drained)
• 8 oz mushrooms, sliced (white or cremini work great)
• 3–4 cloves garlic, minced
• 2 tbsp olive oil or butter (or a combo!)
• Salt & pepper to taste
• ½ tsp thyme (dried or fresh)
• Optional:
  • A pinch of red pepper flakes
  • Grated Parmesan
  • Chopped parsley for garnish
  • Splash of lemon juice or a drizzle of balsamic

🔥 Instructions:

1. Cook mushrooms:
   Heat 1 tbsp oil or butter in a large skillet over medium-high heat. Add sliced mushrooms. Let them sear without stirring for a minute or two to get golden edges. Stir occasionally until they’re browned and their moisture has evaporated (about 6–8 mins).
2. Add garlic + seasoning:
   Add the minced garlic, thyme, salt, pepper (and red pepper flakes if using). Cook for 1–2 mins until fragrant.
3. Add cauliflower:
   Stir in cauliflower florets or riced cauliflower. Add the other tablespoon of oil/butter if needed. Cook until tender — about 6–8 mins for riced cauliflower, or a bit longer if using florets.
4. Finish it off:
   Optional splash of lemon juice or balsamic adds brightness. Toss in Parmesan or parsley if desired.
5. Serve hot:
   Top with extra cheese, a fried egg, or grilled chicken if making it a meal.

Want to add creaminess (like a garlic Alfredo vibe)? I got a creamy version too. Want it spicy or vegan? I can tweak it!