Description
This Garlic Cauliflower Mushroom Skillet is a quick and healthy dish featuring sautéed cauliflower and mushrooms infused with garlic and fresh herbs. Perfect as a side or main course, it’s brightened with lemon juice and garnished with parsley for added flavor. Enjoy it with grilled meats or as a hearty vegetarian option over grains.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 8 ounces of mushrooms, sliced (cremini or button mushrooms recommended)
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of butter (optional for extra richness)
- 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)
- Fresh parsley, chopped (for garnish)
- Juice of half a lemon (for brightness)
Instructions
- Wash the cauliflower thoroughly under cold water and cut it into bite-sized florets (about 1-2 inches).
- Slice the mushrooms; if using larger mushrooms, cut them into quarters for better texture.
- Peel and mince the garlic cloves.
- Chop the fresh parsley for garnish and set aside.
- In a large skillet, heat the olive oil over medium heat for about a minute.
- Add the cauliflower florets and sauté for 5-7 minutes, stirring occasionally until they start to get golden and tender but not fully cooked.
- Add the sliced mushrooms to the skillet, stir, and cook for another 5 minutes until the mushrooms release their moisture.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
- Sprinkle in the dried thyme, salt, pepper, and red pepper flakes (if using), and stir to combine.
- If using butter, add it now and stir until melted and incorporated.
- Continue cooking for another 3-5 minutes until the cauliflower is tender and easily pierced with a fork.
- Remove the skillet from heat and squeeze the juice of half a lemon over the mixture.
- Stir well to distribute the lemon juice evenly.
- Sprinkle the chopped fresh parsley on top for garnish.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes