Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 lb cremini mushrooms, sliced
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
- 2 tablespoons lemon juice (optional)
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5-7 minutes.
- Step 2: Add minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
- Step 3: Add cauliflower florets to the skillet. Season with salt and pepper. Stir to combine with the mushrooms and garlic.
- Step 4: Cook for 8-10 minutes, stirring occasionally, until the cauliflower is tender-crisp and slightly browned.
- Step 5: Remove from heat and stir in fresh parsley and lemon juice (if using).
- Step 6: Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to prevent dryness.
- Serve this Garlic Cauliflower Mushroom Skillet as a delightful side dish alongside grilled chicken or fish, or enjoy it as a vegetarian main course with crusty bread.
- For extra depth of flavor, toast the cauliflower florets briefly in a dry skillet before adding them to the mushrooms and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American