Garlic Cauliflower and Mushrooms (Print Version)
Golden cauliflower and mushrooms cooked with garlic and herbs for a light and savory dish.
# Ingredients:
→ Vegetables
01 -
1 head cauliflower, cut into even-sized florets
02 -
8 ounces mushrooms, sliced
03 -
3 cloves garlic, finely minced
04 -
2 tablespoons olive oil
→ Seasonings and Garnish
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
0.25 teaspoon red pepper flakes (optional)
08 -
2 tablespoons fresh parsley, finely chopped, for garnish
09 -
Grated Parmesan cheese, for serving (optional)
# Instructions:
01 -
Separate the cauliflower into uniform florets, rinse thoroughly under cold water, drain, and pat dry to remove excess moisture.
02 -
Warm the olive oil in a large skillet over medium heat. Add minced garlic and sauté for approximately 1 minute, stirring constantly until aromatic without browning.
03 -
Add the cauliflower florets to the skillet. Sauté for 5 to 7 minutes, stirring periodically, until they begin to soften and develop a light golden color.
04 -
Incorporate the sliced mushrooms into the skillet with the cauliflower. Continue cooking for an additional 5 to 7 minutes, stirring occasionally, until mushrooms are tender and golden brown.
05 -
Season the sautéed vegetables with salt, black pepper, and red pepper flakes if using. Stir thoroughly to ensure even distribution of seasonings.
06 -
Remove the skillet from heat. Transfer the cauliflower and mushrooms to a serving dish, garnish with chopped fresh parsley, and optionally top with grated Parmesan cheese before serving.
# Notes:
01 -
Ensure the cauliflower is thoroughly dried to promote browning during sautéing.