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Ingredients:
- 1 medium cauliflower, cut into florets
- 1 cup mushrooms, sliced (button or cremini mushrooms work well)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh thyme, if preferred)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for a little heat)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions:
- Prepare the vegetables:
- Cut the cauliflower into florets and slice the mushrooms.
- Mince the garlic and set aside.
- Cook the cauliflower:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the cauliflower florets and sauté for about 5-7 minutes until they begin to soften. Stir occasionally to avoid burning.
- Add the mushrooms:
- Push the cauliflower to one side of the pan and add the remaining tablespoon of olive oil.
- Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they begin to brown.
- Add garlic and seasonings:
- Stir in the minced garlic, thyme, salt, black pepper, and red pepper flakes (if using).
- Cook for another 2-3 minutes until the garlic becomes fragrant, being careful not to burn it.
- Toss and serve:
- Once the cauliflower is tender and the mushrooms are golden, remove from heat.
- Garnish with freshly chopped parsley and a squeeze of lemon juice, if desired.
- Serve warm as a side dish or a light main course.
Tips:
- For a richer flavor, you can add a sprinkle of grated Parmesan cheese just before serving.
- This dish pairs well with roasted chicken, steak, or as a vegan side to a grain-based dish like quinoa or rice.