Garlic Cauliflower and Mushrooms

Garlic Cauliflower and Mushrooms 🍄🔥

A savory, garlicky, and slightly spicy side dish that’s low-carb, full of flavor, and ready in under 20 minutes! Perfect with grilled chicken, steak, or as a vegetarian main.

Ingredients:

• 1 head cauliflower, cut into florets

• 2 tbsp olive oil (or butter for extra richness)

• 3 cloves garlic, minced

• 8 oz mushrooms, sliced (cremini, button, or shiitake)

• ½ tsp salt, or to taste

• ¼ tsp black pepper, freshly cracked

• ¼ tsp red pepper flakes (optional, for heat)

• 2 tbsp fresh parsley, chopped

• Grated Parmesan cheese (optional, for serving)

• Squeeze of lemon juice (optional, for brightness)

Instructions:

1. Prep the Veggies:

   • Cut cauliflower into bite-sized florets.

   • Slice mushrooms (don’t wash—just wipe clean).

2. Sauté the Mushrooms:

   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   • Add mushrooms and cook undisturbed for 2-3 mins until they release moisture and brown.

   • Season with a pinch of salt and pepper, then remove and set aside.

3. Cook the Cauliflower:

   • In the same skillet, add remaining 1 tbsp oil.

   • Add cauliflower, sauté for 5-6 mins until slightly golden.

   • Cover and cook 2-3 mins to steam until tender-crisp.

4. Add Garlic & Finish:

   • Push cauliflower to one side, add minced garlic and red pepper flakes.

   • Sauté 30 secs until fragrant (don’t burn!).

   • Toss in mushrooms, adjust salt/pepper, and stir in parsley.

5. Serve:

   • Top with Parmesan and a squeeze of lemon if desired.

Pro Tips:

✔ Extra crispy? Roast at 400°F (200°C) for 20-25 mins instead of sautéing.
✔ More umami? Add 1 tsp soy sauce or a dash of balsamic glaze.
✔ Protein boost: Toss in crispy bacon or toasted pine nuts.

This dish is quick, healthy, and packed with flavor—great for keto, gluten-free, or veggie-packed meals! 🥗💚

Would you like a creamy garlic sauce version? 😊