Garlic Mushrooms Cauliflower Skillet
A quick, healthy, and flavorful side dish combining tender cauliflower florets, sautéed mushrooms, and fragrant garlic. Perfect for busy weeknights or light meals, this skillet dish is naturally vegan and low-carb.
Equipment
- Equipment
- Skillet or large sauté pan
- Cutting board
- Knife
- Spatula or wooden spoon
Ingredients
- Ingredients
- 1 head cauliflower chopped into florets
- 2 cups mushrooms sliced (any variety)
- 3 tablespoons olive oil
- 4 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Instructions
- Heat Oil: In a large skillet, heat olive oil over medium heat.
- Sauté Garlic: Add minced garlic and sauté for 1 minute until fragrant.
- Cook Mushrooms: Add mushrooms and cook for about 5 minutes, stirring occasionally.
- Add Cauliflower: Stir in cauliflower florets, season with salt and pepper, and cook for 10–15 minutes until tender, stirring occasionally.
- Garnish: Sprinkle with fresh parsley before serving.
Notes
Notes
Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheating: Reheat in a skillet over low heat until warmed through. Variations: Swap cauliflower for broccoli or zucchini; add a splash of lemon or balsamic vinegar for added flavor.
Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheating: Reheat in a skillet over low heat until warmed through. Variations: Swap cauliflower for broccoli or zucchini; add a splash of lemon or balsamic vinegar for added flavor.