Garlic Cauliflower and Mushrooms (Print version)
Tender cauliflower and golden mushrooms sautéed in garlic butter with fresh herbs, ready in about 25 minutes.
# Ingredients:
For the vegetables
01 -
1 medium head cauliflower (about 1.5 lbs / 680 g), cut into even florets
02 -
8 oz (225 g) cremini mushrooms, sliced 1/4-inch thick
03 -
3 tablespoons unsalted butter, divided
04 -
Salt and black pepper to taste
For the garlic finish
05 -
4 cloves garlic, minced
06 -
1/4 teaspoon red pepper flakes, optional
07 -
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
08 -
1 tablespoon fresh lemon juice
09 -
2 tablespoons fresh parsley, roughly chopped
10 -
2 tablespoons grated Parmesan, optional
# Instructions:
01 -
Bring a pot of salted water to a boil. Add the cauliflower florets and cook for 3 minutes until barely tender but still firm. Drain and pat very dry with paper towels. Let them sit a minute so the surface moisture fully evaporates.
02 -
Melt 2 tablespoons of butter in a large 12-inch skillet over medium-high heat. Add the cauliflower in a single layer. Cook undisturbed for 3 to 4 minutes until the underside is deep golden brown. Toss and cook 2 more minutes. Transfer to a plate.
03 -
Add the remaining tablespoon of butter to the same pan. Add the mushrooms in a single layer and cook without stirring for 3 to 4 minutes until they release their liquid and start to color. Season with a pinch of salt once browning begins.
04 -
Push the mushrooms to one side. Add the garlic, red pepper flakes, and thyme to the center of the pan. Cook for 60 seconds until fragrant, then stir together with the mushrooms.
05 -
Return the cauliflower to the pan and toss to combine. Squeeze in the lemon juice and taste for salt and pepper. Scatter parsley and Parmesan over the top and serve immediately.
# Good to know:
01 -
Best served immediately while the caramelized edges are still crisp.
02 -
A 12-inch skillet gives enough surface area for good browning without crowding.