Description
A creamy, garlicky cauliflower and mushroom skillet that’s quick to cook and satisfies cravings with bold, comforting flavors.
Ingredients
Scale
- 3 cups cauliflower florets, cut into bite‑sized pieces
- 2 cups sliced button mushrooms
- 4 minced garlic cloves
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp chopped fresh thyme
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan
- Salt and freshly cracked black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Heat an 12‑inch cast iron or nonstick skillet over medium‑high heat and add olive oil, letting it shimmer.
- Add cauliflower florets, spreading into a single layer. Sear for about 4 minutes, then stir.
- Transfer cauliflower to the side and add butter, letting it melt.
- Introduce sliced mushrooms, cooking until golden and reduced, about 5 minutes.
- Stir in minced garlic, thyme and a pinch of salt. Cook for 30–60 seconds until fragrant.
- Return cauliflower to skillet, drizzle lemon juice, sprinkle Parmesan and toss gently until cheese melts.
- Season with freshly cracked pepper, garnish with parsley if desired, and serve hot straight from the skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American