Why Make This Recipe
Garlic Cauliflower and Mushrooms is an easy and healthy dish that packs a lot of flavor. This recipe is perfect for a quick weeknight dinner or as a side for special occasions. The combination of garlic, cauliflower, and mushrooms creates a delicious blend of textures and tastes. Plus, it’s a great way to add more vegetables to your diet!
How to Make Garlic Cauliflower and Mushrooms
Ingredients
- 1 head cauliflower, cut into even-sized florets
- 8 ounces mushrooms, sliced
- 3 cloves garlic, finely minced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Directions
- Separate the cauliflower into uniform florets. Rinse thoroughly under cold water, then drain and pat dry to remove excess moisture.
- Warm the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly until it becomes aromatic but does not brown.
- Add the cauliflower florets to the skillet. Sauté for 5 to 7 minutes, stirring occasionally until they begin to soften and develop a light golden color.
- Incorporate the sliced mushrooms into the skillet with the cauliflower. Continue cooking for another 5 to 7 minutes, stirring occasionally until the mushrooms are tender and golden brown.
- Season the sautéed vegetables with salt, black pepper, and red pepper flakes if you’re using them. Stir well to distribute the seasonings evenly.
- 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.
How to Serve Garlic Cauliflower and Mushrooms
Serve Garlic Cauliflower and Mushrooms as a side dish to meat or fish. It also works well over rice or quinoa for a complete meal. Garnish with extra parsley and Parmesan cheese to enhance the flavors.
How to Store Garlic Cauliflower and Mushrooms
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. When you’re ready to enjoy it again, simply reheat in a skillet or microwave until warmed through.
Tips to Make Garlic Cauliflower and Mushrooms
- Make sure to cut the cauliflower into even-sized florets to ensure they cook uniformly.
- Adjust the amount of garlic according to your personal taste.
- Feel free to experiment with other vegetables like bell peppers or spinach for added flavor and nutrition.
Variation (if any)
For a creamy twist, you can add a splash of heavy cream or a dollop of cream cheese right at the end of cooking. You can also use different herbs like thyme or rosemary for varied flavors.
FAQs
-
Can I use frozen cauliflower?
Yes, frozen cauliflower can be used. Just make sure to thaw and drain it well before cooking. -
What can I serve with Garlic Cauliflower and Mushrooms?
This dish pairs well with grilled chicken, steak, or fish. It also goes great with a side of rice or quinoa. -
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time. Just store it in the refrigerator and reheat before serving.
Garlic Cauliflower and Mushrooms
Ingredients
Vegetables
- 1 head cauliflower, cut into even-sized florets Make sure to cut into uniform florets.
- 8 ounces mushrooms, sliced
- 3 cloves garlic, finely minced Adjust according to personal taste.
Seasonings and Oil
- 2 tablespoons olive oil Warm oil before adding garlic.
- Salt, to taste
- Freshly ground black pepper, to taste
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped, for garnish For serving.
- Grated Parmesan cheese, for serving (optional)
Instructions
Preparation
- Separate the cauliflower into uniform florets. Rinse thoroughly under cold water, then drain and pat dry to remove excess moisture.
Cooking
- Warm the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly until it becomes aromatic but does not brown.
- Add the cauliflower florets to the skillet. Sauté for 5 to 7 minutes, stirring occasionally until they begin to soften and develop a light golden color.
- Incorporate the sliced mushrooms into the skillet with the cauliflower. Continue cooking for another 5 to 7 minutes, stirring occasionally until the mushrooms are tender and golden brown.
- Season the sautéed vegetables with salt, black pepper, and red pepper flakes if you're using them. Stir well to distribute the seasonings evenly.
- 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.