Garlic Mushrooms Cauliflower Skillet
A delightful combination of sautéed cauliflower and mushrooms infused with garlic, perfect for quick weeknight meals or as a side dish.
Ingredients
Main Ingredients
- 1 medium head cauliflower (cut into bite-sized florets)
- 2 cups button mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 medium onion (diced)
Cooking Essentials
- 2 tablespoons olive oil or use Himalayan salt for extra health benefits
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 teaspoon smoked paprika optional, for smoky flavor
- 1 handful fresh parsley for garnish, optional
Instructions
Preparation
- Chop your cauliflower, slice the mushrooms, and dice the onion.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté for about 2-3 minutes until they turn translucent.
Combine and Cook
- Add mushrooms and cauliflower florets to the skillet and toss gently to coat with the oil and onion. Sprinkle in the salt, pepper, and smoked paprika if using.
- Sauté the mixture for about 10-12 minutes until the cauliflower is tender and the mushrooms have released their juices.
Finishing Touches
- Add the minced garlic and stir for another 2-3 minutes until fragrant. Be careful not to burn the garlic.
- Remove from heat, garnish with fresh parsley if desired, and serve hot.
Notes
Feel free to substitute cauliflower with broccoli or add other veggies. Avoid overcrowding the skillet to maintain sautéing texture. Leftovers can be stored for 3-4 days in the fridge or frozen for a month.