Description
A quick and nourishing dish featuring sautéed garlic mushrooms and cauliflower, perfect for weeknight dinners or leisurely brunches.
Ingredients
- 1 head of cauliflower (or thawed frozen cauliflower)
- 8 ounces of cremini or button mushrooms
- 3 cloves of fresh garlic
- 2 tablespoons of olive oil (or avocado oil)
- 1 cup of vegetable broth (or chicken broth)
- Salt to taste
- Pepper to taste
- 1 teaspoon of red pepper flakes (optional for spice)
- 2 tablespoons of butter (replace with olive oil for a vegan option)
- 1 tablespoon of lemon juice (optional)
- Fresh herbs to taste (like parsley or thyme for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped cauliflower and cook for about 5 minutes until it begins to soften.
- Incorporate the sliced mushrooms and cook for another 3-4 minutes until they release their juices.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the vegetable broth, season with salt, pepper, and red pepper flakes if using, and bring to a simmer.
- Cover and let it cook for about 10-15 minutes, stirring occasionally until the cauliflower is tender and the mushrooms have absorbed the flavors.
- Add the butter and lemon juice, mixing until everything is well combined.
- Garnish with fresh herbs before serving.
Notes
Serve the skillet directly from the stove or transfer to bowls for a more elegant presentation. Store leftovers in an airtight container for 3-4 days.