Description
A fast and flavorful skillet dish featuring earthy mushrooms, tender cauliflower, and aromatic garlic, perfect for a weeknight meal.
Ingredients
- 1 head cauliflower, cut into bite-sized florets
- 8 ounces mushrooms, sliced (cremini, button, or mixed)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- Salt, to taste
- Pepper, to taste
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons butter
- 1 tablespoon lemon juice (optional)
- Fresh herbs (optional, to taste — parsley, thyme, or chives work well)
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Instructions
- 1. Wash the cauliflower and cut it into bite-sized florets. Slice the mushrooms and mince the garlic.
- 2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.
- 3. Add the sliced mushrooms and cook for 5–7 minutes, until golden brown.
- 4. Toss in the cauliflower florets, pour in the vegetable broth, cover the skillet, and simmer for about 10 minutes.
- 5. Season with salt, pepper, and optional red pepper flakes.
- 6. Stir in the butter until melted, then add a splash of lemon juice and garnish with fresh herbs.