Ingredients
- Cauliflower florets: 1 medium head
- Mushrooms (sliced): 1 pound
- Garlic (minced): 4 cloves
- Olive oil: 2 tablespoons
- Dried thyme: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Fresh parsley (chopped): 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook for 5-7 minutes, stirring occasionally, until they begin to soften and lightly brown.
- Step 2: Add the sliced mushrooms to the skillet with the cauliflower. Continue cooking, stirring occasionally, for another 5-7 minutes, or until the mushrooms have released their moisture and are tender.
- Step 3: Stir in the minced garlic, dried thyme, salt, and pepper. Cook for 1-2 minutes more, until the garlic is fragrant, being careful not to burn it.
- Step 4: Reduce heat to medium-low, cover the skillet, and cook for an additional 5 minutes to ensure the cauliflower is tender and the flavors have melded.
- Step 5: Remove from heat and stir in the fresh parsley. Serve immediately as a side dish or light meal.
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 if needed to prevent drying.
- Serve this skillet with a sprinkle of grated Parmesan cheese for an extra savory touch.
- For a richer flavor, sauté the mushrooms in butter before adding them to the cauliflower.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American