Description
A delicious and healthy sautéed cauliflower and mushroom dish, perfect as a side or vegetarian main course.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 8 oz mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Begin by washing and cutting the cauliflower into bite-sized florets, and slice the mushrooms and garlic.
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the minced garlic to the hot skillet. Sauté for about 30 seconds until fragrant.
- Incorporate the cauliflower florets into the skillet. Stir to coat with the garlic-infused oil, and let them cook for 5 minutes.
- Add the sliced mushrooms to the skillet. Season with salt, black pepper, and thyme if using. Stir well to combine.
- Cover the skillet and let the vegetables cook for another 10-15 minutes, stirring occasionally, until the mushrooms release moisture and the cauliflower becomes tender.
- Once the vegetables are tender, remove the lid, and allow any excess moisture to evaporate for an additional 2-3 minutes.
- Remove the skillet from heat and sprinkle chopped parsley over the top before serving.
Notes
- For added flavor, consider using garlic-infused olive oil.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Vegetables
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg