Ingredients
- Cauliflower florets: 1 medium head
- Mushrooms (sliced): 1 pound
- Garlic (minced): 4 cloves
- Olive oil: 3 tablespoons
- Dried thyme: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
- Salt: to taste
- Black pepper: to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes.
- Step 2: Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant, being careful not to burn it.
- Step 3: Add the cauliflower florets to the skillet with the mushrooms and garlic. Stir well to combine.
- Step 4: Season with dried thyme, red pepper flakes (if using), salt, and pepper. Stir to ensure the cauliflower is evenly coated with the seasonings.
- Step 5: Cover the skillet and cook for 8-10 minutes, or until the cauliflower is tender-crisp, stirring occasionally to prevent sticking. If needed, add a tablespoon or two of water to the skillet to help steam the cauliflower.
- Step 6: Remove the lid and cook for another 2-3 minutes, allowing any excess moisture to evaporate. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the skillet in a pan over medium heat with a splash of olive oil to prevent sticking.
- Serve this delightful skillet as a flavorful side dish or as a light vegetarian meal on its own.
- To prevent the garlic from burning, add a tablespoon of water to the pan along with the thyme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American