Ingredients
Vegetables
- 1 medium head of cauliflower, chopped
- 8 ounces of mushrooms, sliced (button or cremini)
- 4 cloves of garlic, minced
Seasoning & Oil
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of dried thyme (or fresh thyme, if available)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prep the ingredients: Wash and chop the cauliflower into bite-sized florets. Clean and slice the mushrooms. Mince the garlic cloves finely to release maximum flavor.
- Heat the skillet and sauté garlic: Place a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add vegetables and season: Add the chopped cauliflower and sliced mushrooms to the skillet. Sprinkle in salt, black pepper, and thyme evenly over the vegetables. Stir to coat everything in the garlic-infused oil and seasonings.
- Cook until tender: Continue cooking, stirring occasionally, for 10 to 12 minutes until the cauliflower is tender but still has a slight bite and the mushrooms have released their moisture and browned lightly.
- Serve garnished: Remove the skillet from heat. Optionally sprinkle fresh parsley on top to add color and freshness. Serve the garlic cauliflower mushroom skillet hot as a main dish or side.
Notes
- You can substitute fresh thyme if available for a brighter herb flavor.
- Button or cremini mushrooms both work well; shiitake can be used for a deeper umami taste.
- For added protein, toss in some cooked chickpeas or tofu cubes towards the end of cooking.
- Use fresh parsley as garnish for a pop of color and freshness.
- This skillet dish pairs beautifully with grains like rice, quinoa, or crusty bread.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
