Description
A quick, flavorful one-pan dish featuring cauliflower and mushrooms sautéed with garlic, olive oil, and fresh herbs. Perfect as a side or a main, this recipe is easy, healthy, and satisfying.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 8 oz mushrooms, sliced
- 4–5 garlic cloves, minced
- 2 tbsp olive oil (or butter)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp chopped parsley
- 1 tsp lemon juice (optional)
- ¼ cup vegetable or chicken stock (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- Heat oil in a large skillet over medium heat.
- Add cauliflower florets, sauté until golden, about 5–6 minutes.
- Add mushrooms, cook until browned and water evaporates, 5–6 minutes.
- Stir in garlic and red pepper flakes; cook 1–2 minutes.
- Add stock if using; simmer briefly.
- Season with salt, pepper, lemon juice, and parsley. Serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add protein like chicken, turkey sausage, or chickpeas for a main dish.
- Swap or add vegetables such as bell peppers, zucchini, or asparagus for variety.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 4