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:

  1. Prepare the vegetables:
    • Cut the cauliflower into florets and slice the mushrooms.
    • Mince the garlic and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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