Garlic Cauliflower Mushroom Skillet
A quick and satisfying dinner made with cauliflower, mushrooms, and garlic, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 head cauliflower, chopped About 4 cups
- 8 ounces mushrooms, sliced Any variety works well
- 4 cloves garlic, minced Fresh is best
- 2 tablespoons olive oil Extra virgin recommended
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation
- Chop the head of cauliflower into bite-sized florets, clean and slice the mushrooms, and mince the garlic.
Cooking
- Heat the olive oil in a large skillet over medium heat for about a minute.
- Add the chopped cauliflower to the skillet and sauté for about 5 minutes until slightly soft but still crunchy.
- Incorporate the sliced mushrooms and sauté for 2-3 minutes until they soften.
- Add the minced garlic and cook for an additional 3-4 minutes, taking care not to burn the garlic.
- Season with salt and pepper to taste, stirring to coat the vegetables evenly.
- Check for tenderness; the cauliflower should be fork-tender but not mushy.
- Remove from heat and sprinkle with fresh parsley before serving.
Notes
Great as a side dish or a quick main course. Can be customized with other vegetables or proteins.