Description
A delightful Garlic Cauliflower Mushroom Skillet that combines tender cauliflower and savory mushrooms infused with garlic, thyme, and a touch of heat. This quick and easy vegetarian dish is perfect as a flavorful side or a hearty main, showcasing sautéed vegetables brightened with lemon juice and fresh parsley.
Ingredients
Scale
Vegetables
- 1 medium head of cauliflower, cut into florets
- 8 ounces of mushrooms, sliced (cremini or button mushrooms recommended)
- 4 cloves of garlic, minced
- Fresh parsley, chopped (for garnish)
Oils and Fats
- 2 tablespoons of olive oil
- 1 tablespoon of butter (optional for extra richness)
Seasonings
- 1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme)
- Salt and pepper to taste
- 1/4 teaspoon of red pepper flakes (optional for a bit of heat)
- Juice of half a lemon (for brightness)
Instructions
- Preparing the Vegetables: Wash the cauliflower thoroughly under cold water, shake off excess water, and cut into bite-sized florets about 1-2 inches each. Slice the mushrooms; if they are large, cut into quarters for even cooking. Peel and mince the garlic cloves finely. Chop the fresh parsley and set aside for garnish.
- Cooking the Cauliflower: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the cauliflower florets and sauté for 5 to 7 minutes, stirring occasionally, until they develop a golden color and begin to soften.
- Adding Mushrooms and Garlic: Add the sliced mushrooms to the skillet with the cauliflower and stir well. Continue cooking for an additional 5 minutes so the mushrooms release their moisture and become tender. Stir in the minced garlic and cook for 1 to 2 minutes until fragrant and slightly golden, taking care not to burn the garlic.
- Seasoning the Dish: Sprinkle in the dried thyme, salt, pepper, and red pepper flakes if using. Stir thoroughly to combine all flavors. Cook for another 2 to 3 minutes to allow the spices to meld into the vegetables. If using butter, add 1 tablespoon now and stir until fully melted and incorporated.
- Finishing Touches: Remove the skillet from heat. Squeeze the juice of half a lemon over the vegetable mixture and stir well to brighten the flavors. Taste and adjust seasoning if needed. Finally, sprinkle chopped fresh parsley over the top for a fresh garnish and serve immediately.
Notes
- This versatile dish can be served as a flavorful side or a satisfying vegetarian main course.
- Pairs beautifully with grilled meats, rice, quinoa, or can be topped with a fried egg for a complete breakfast or brunch meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat or in the microwave; note that texture might soften but flavor remains delicious.
