Here’s a tasty recipe for a Garlic Mushrooms and Cauliflower Skillet that’s full of flavor and perfect as a side dish or even a main if you’re looking for something light and healthy!
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 8 oz mushrooms, sliced (button mushrooms or cremini work great)
- 3 tbsp olive oil or butter
- 4 garlic cloves, minced
- 1 tsp dried thyme (or fresh if you prefer)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional for a little heat)
- 1/2 cup vegetable or chicken broth (for added flavor and moisture)
- Fresh parsley, chopped (for garnish)
- Lemon wedge (optional, for serving)
Instructions:
1. Sauté the Cauliflower:
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
- Add the cauliflower florets and sauté for about 5-7 minutes, stirring occasionally, until they start to get some golden color and soften a bit.
- Add the broth to the skillet and cover. Let it steam for another 5-7 minutes, or until the cauliflower is tender but not mushy.
2. Cook the Mushrooms:
- In another skillet, heat 2 tablespoons of olive oil or butter over medium-high heat.
- Add the sliced mushrooms and sauté for 5-6 minutes, until they release their moisture and start to brown.
- Add the minced garlic, thyme, salt, pepper, and red pepper flakes (if using). Sauté for another 1-2 minutes, until the garlic becomes fragrant.
3. Combine and Finish:
- Once the cauliflower is tender, add the cooked mushrooms to the cauliflower skillet. Stir everything together to combine.
- Let the mixture cook for another 2-3 minutes on medium-low heat so the flavors can meld.
- Taste and adjust seasonings as needed (a little more salt or pepper if you prefer).
4. Serve:
- Garnish with freshly chopped parsley and a squeeze of lemon juice (if desired).
- Serve hot and enjoy!
This dish is super versatile. You can pair it with grilled meats, toss it into pasta, or enjoy it as a vegetarian main!