Description
A cozy and uncomplicated skillet dish combining garlic, mushrooms, and cauliflower for a light yet satisfying meal.
Ingredients
Scale
- 1 head cauliflower (about 600 g; can substitute with frozen cauliflower)
- 8 ounces (226 g) mushrooms, cremini or button, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil (or avocado oil)
- 1 cup vegetable broth (or chicken broth)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons butter (or olive oil for vegan option)
- 1 tablespoon lemon juice (optional)
- Fresh herbs (parsley, thyme, or chives), to taste
Instructions
- Cut the cauliflower into bite-sized florets and pat dry.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- Add cauliflower florets in a single layer and sear for 3–4 minutes, then toss and cook another 3–4 minutes until tender-crisp. Transfer to a plate.
- Add remaining olive oil and sliced mushrooms to the skillet, cooking for about 5–6 minutes until browned.
- Stir in minced garlic, red pepper flakes, and a pinch of salt and pepper. Cook until fragrant, about 30–60 seconds.
- Return cauliflower to the skillet and pour in the vegetable broth. Simmer for 2–3 minutes until the flavors meld.
- Stir in butter and lemon juice until butter melts. Adjust seasoning as needed.
- Garnish with fresh herbs before serving.
Notes
These are estimates and may change with ingredient substitutions. For precise tracking, consult USDA FoodData Central or a dietitian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 168
- Sugar: 4g
- Sodium: 325mg
- Fat: 13g
- Saturated Fat: 5.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3.6g
- Protein: 4.8g
- Cholesterol: 15mg