Garlic Cauliflower and Mushrooms (Print Version)
# Ingredients:
→ Vegetables
01 -
1 head cauliflower, cut into even-sized florets
02 -
225 grams mushrooms, sliced
03 -
3 cloves garlic, finely minced
04 -
2 tablespoons olive oil
→ Seasonings and Garnish
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
0.25 teaspoon red pepper flakes (optional)
08 -
2 tablespoons fresh parsley, finely chopped, for garnish
09 -
Grated Parmesan cheese, for serving (optional)
# Instructions:
01 -
Separate cauliflower into uniform florets. Rinse under cold water, drain thoroughly, and pat dry to eliminate excess moisture.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, stirring constantly until aromatic without browning.
03 -
Add cauliflower florets to the skillet. Sauté for 5 to 7 minutes, stirring periodically, until lightly golden and beginning to soften.
04 -
Incorporate sliced mushrooms into the skillet with the cauliflower. Continue cooking for another 5 to 7 minutes, stirring occasionally, until mushrooms are tender and golden brown.
05 -
Season sautéed vegetables with salt, black pepper, and red pepper flakes if desired. Stir well to distribute seasoning evenly.
06 -
Remove from heat. Transfer vegetables to a serving dish, garnish with chopped fresh parsley, and optionally top with grated Parmesan cheese before serving.
# Notes:
01 -
Patting the cauliflower dry helps achieve better browning during sautéing.