Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 8 oz cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons butter or olive oil
- Salt and black pepper, to taste
- ½ teaspoon dried thyme or Italian herbs
- Optional: lemon juice, red pepper flakes, parmesan cheese
Instructions
- Heat butter or olive oil in a large skillet over medium heat.
- Add mushrooms and sauté for 5–7 minutes until golden brown and moisture has evaporated.
- Add cauliflower florets and cook another 8–10 minutes, stirring occasionally, until tender and slightly crisp.
- Stir in minced garlic, herbs, and seasoning. Cook for 1–2 minutes until fragrant.
- Optional: add lemon juice, chili flakes, or parmesan for extra flavor.
- Serve hot as a main or side dish.
Notes
- Don’t overcrowd the skillet; cook in batches if needed.
- Great with shrimp, chicken, or tofu for added protein.
- Keeps well in the fridge for 3 days; reheat in skillet.
- Finish with fresh herbs or drizzle of garlic butter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free