Description
A delightful Garlic Cauliflower Mushroom Skillet that features tender cauliflower florets and savory mushrooms sautéed with garlic, thyme, and a touch of lemon juice. This quick and easy vegetarian recipe offers a flavorful and healthy side dish or main that combines fresh herbs and simple ingredients for a satisfying meal.
Ingredients
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, then shake off excess water and cut it into bite-sized florets about 1-2 inches each. Slice the mushrooms; if they are large, cut them into quarters to ensure even cooking. Peel and mince the garlic cloves finely. Chop the fresh parsley for garnish and set aside.
- 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 5-7 minutes until they begin to turn golden and soften slightly, stirring occasionally for even cooking.
- Adding Mushrooms and Garlic: Add the sliced mushrooms to the skillet with the cauliflower. Stir and cook for another 5 minutes until the mushrooms release their moisture and start to brown. Then add the minced garlic and cook for an additional 1-2 minutes until the garlic is fragrant and lightly golden, stirring frequently to prevent burning.
- Seasoning and Finishing: Sprinkle in the dried thyme, salt, pepper, and red pepper flakes if using. Stir the mixture and cook for another 2-3 minutes to meld all the flavors together. If you choose to use butter, add 1 tablespoon now and stir until it melts and is fully incorporated into the veggies.
- Final Touch: 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. Garnish with freshly chopped parsley before serving.
Notes
- This dish can be served as a flavorful vegetarian main course or a delicious side dish.
- Pairs wonderfully with grilled meats, rice, or quinoa.
- For a hearty breakfast option, top with a fried or poached egg.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave; texture may soften but flavor remains excellent.
