Garlic Cauliflower Mushroom Skillet (Print Version)
Sautéed cauliflower and mushrooms with garlic in a buttery sauce. Enjoy as a low-carb, quick side or light main.
# Ingredients:
→ Vegetables
01 -
1 small head cauliflower, cut into florets
02 -
225 g mushrooms, sliced
03 -
4 cloves garlic, minced
→ Fats & Oils
04 -
2 tablespoons olive oil
05 -
2 tablespoons butter
→ Seasonings
06 -
0.5 teaspoon smoked paprika
07 -
0.5 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Finishing Touches
10 -
1 tablespoon lemon juice
11 -
25 g Parmesan cheese, grated (optional)
12 -
Fresh parsley, chopped, for garnish
# Steps to Follow:
01 -
Place a large skillet over medium heat. Add olive oil and butter, allowing the butter to melt fully.
02 -
Add cauliflower florets to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until golden on the edges.
03 -
Incorporate sliced mushrooms and cook for an additional 4 to 5 minutes, until mushrooms are tender and cauliflower is crisp-tender.
04 -
Stir in minced garlic, smoked paprika, Italian seasoning, salt, and black pepper. Cook for 2 minutes, until aromatic.
05 -
Remove skillet from heat. Drizzle lemon juice over vegetables. Sprinkle with Parmesan cheese if desired, and garnish with fresh chopped parsley.
06 -
Transfer to serving plates and serve hot as a side or light main course.
# Additional Notes:
01 -
For added texture, top the dish with toasted almonds or pine nuts before serving.
02 -
Add a pinch of red pepper flakes for a subtle heat.
03 -
For a cheesier variation, stir in shredded mozzarella just before serving.
04 -
Make this dish vegan by using plant-based butter and omitting Parmesan or replacing with a vegan cheese.