Cauliflower and Mushrooms (Print Version)
# Ingredients:
→ Veggies
01 -
3 garlic cloves, finely chopped
02 -
8 oz mushrooms, thinly sliced
03 -
1 cauliflower head, broken into small pieces
04 -
A handful of fresh parsley, roughly chopped (for topping)
→ Oil and Spices
05 -
Couple tablespoons of olive oil
06 -
Salt and freshly cracked black pepper (add as needed)
07 -
Dash of red chili flakes (optional, for heat)
→ Optional Toppings
08 -
Shredded Parmesan cheese (optional for serving)
# Instructions:
01 -
Rinse the cauliflower pieces under cold water. Let them drip dry, then gently blot with paper towels until no moisture is left.
02 -
Warm up olive oil in a big frying pan set over medium heat. Toss in the garlic and keep stirring for about a minute. It'll smell amazing as it cooks.
03 -
Drop the small cauliflower pieces into the pan. Let them cook for around 5 to 7 minutes. Turn them every so often so they soften up and get slightly golden.
04 -
Once the cauliflower softens, throw in the mushroom slices. Cook another 5 to 7 minutes, mixing as needed, until the mushrooms reach a golden-brown softness.
05 -
Add salt, black pepper, and chili flakes (if you want some kick). Give it a good stir so the flavors blend nicely.
06 -
Turn off the burner and move the cooked veggies onto a plate or serving dish. Scatter fresh parsley on top for color. If you like, sprinkle on some Parmesan cheese too.
07 -
Serve the dish nice and warm. It works great as a light main dish or a tasty veggie side to share.