Garlic Mushrooms and Cauliflower
A flavorful and healthy side dish featuring garlic-infused mushrooms and tender cauliflower.
Equipment
- 1 Large skillet
- 1 Cutting board
- 1 Knife
Ingredients
Vegetables
- 1 large cauliflower cut into florets
- 1 pound cremini mushrooms sliced
- 4 cloves garlic minced
Seasoning & Other
- 2 tablespoons olive oil
- 0.25 cup vegetable broth
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- fresh parsley chopped, for garnish (optional)
Instructions
- Wash and cut the cauliflower into florets. Slice the cremini mushrooms. Mince the garlic. Chop fresh parsley, if using.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes.
- Add the cauliflower florets to the skillet with the mushrooms. Stir well to combine.
- Pour in the vegetable broth. Cover the skillet and let the mixture steam for about 8-10 minutes, or until the cauliflower is tender-crisp.
- Remove the lid. Stir in the fresh thyme leaves. Season with salt and pepper to taste. Cook for another 2-3 minutes to allow any excess liquid to evaporate.
- Garnish with fresh parsley, if desired. Serve hot as a side dish.
Notes
For a richer flavor, you can add a splash of balsamic vinegar at the end of cooking. Feel free to experiment with other herbs like rosemary or oregano.
