Description
Tender mushrooms and cauliflower sautéed with garlic and herbs — a low-carb, nutrient-packed side dish that pairs perfectly with any meal!
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets
- 12 oz mushrooms (button or cremini), sliced
- 3 tbsp olive oil or butter
- 4 cloves garlic, minced
- ½ tsp dried thyme or Italian seasoning
- ½ tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional for brightness)
Instructions
1️⃣ Prep the vegetables:
Wash and cut cauliflower into small florets. Clean and slice mushrooms.
2️⃣ Sauté the cauliflower:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add cauliflower florets and cook for about 5-7 minutes, stirring occasionally, until they start to soften and lightly brown.
3️⃣ Add mushrooms and garlic:
Add the remaining tablespoon of oil, sliced mushrooms, minced garlic, thyme, paprika, salt, and pepper. Sauté for another 8-10 minutes, stirring occasionally, until the mushrooms release their juices and both vegetables are tender.
4️⃣ Finish and serve:
Stir in lemon juice for extra brightness. Garnish with fresh parsley and serve warm.
Notes
-
This dish also works great as a base for a grain bowl or as a light vegetarian main course.
-
Add a sprinkle of Parmesan or nutritional yeast for extra flavor.
- Prep Time: 10 min
- Cook Time: 15 min