Description
A flavorful and healthy Garlic Mushrooms Cauliflower Skillet dish combining sautéed mushrooms, tender steamed cauliflower, and aromatic garlic and thyme, perfect for a quick and nutritious meal.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 8 oz (225 g) mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
Oils & Liquids
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup vegetable broth or water
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat fats: Heat olive oil and butter in a large skillet over medium heat until melted and hot.
- Sauté garlic: Add the minced garlic and cook for about a minute until fragrant, making sure not to brown it to avoid bitterness.
- Cook mushrooms: Add the sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until they release their moisture and start to brown, enhancing their flavor.
- Add cauliflower: Stir in the cauliflower florets to combine evenly with the mushrooms.
- Steam vegetables: Pour in the vegetable broth or water, cover the skillet, and steam the cauliflower for 7–8 minutes, stirring occasionally, until it becomes tender but retains a slight crispness.
- Season and reduce liquid: Remove the lid, add thyme, salt, and pepper to taste, and cook uncovered for another 2–3 minutes to evaporate any remaining liquid.
- Garnish and serve: Taste and adjust seasoning if needed, then garnish with chopped fresh parsley before serving.
Notes
- Use fresh thyme for better flavor, but dried thyme works well as a substitute.
- You can substitute vegetable broth with water to keep the dish lighter.
- For a vegan version, replace unsalted butter with an extra tablespoon of olive oil or a plant-based butter alternative.
- Ensure not to overcook the cauliflower to maintain some crunch and nutrients.
- This dish pairs well as a side or a light vegetarian main.
