Tender cauliflower and mushrooms cooked with garlic, herbs, and olive oil for a satisfying savory dish.
# Ingredient List:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (approximately 25 ounces)
02 - 9 ounces cremini or white mushrooms, sliced
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped
→ Seasonings & Oils
06 - 3 tablespoons olive oil
07 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - Salt, to taste
10 - Black pepper, to taste
→ Optional Garnishes
11 - 2 tablespoons grated Parmesan cheese
12 - Lemon wedges
# Steps:
01 - Warm 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Blend in minced garlic and stir constantly for 30 seconds until its aroma is released.
03 - Introduce cauliflower florets. Sauté for 5 minutes, letting them begin to brown lightly.
04 - Incorporate sliced mushrooms and the remaining 1 tablespoon olive oil. Sprinkle thyme, salt, black pepper, and optional red pepper flakes; mix gently.
05 - Continue cooking and stirring periodically for 10 to 12 minutes, or until both vegetables are fork-tender and golden around the edges.
06 - Stir in chopped parsley and adjust the seasoning as desired. Optionally, serve with a sprinkling of grated Parmesan and fresh lemon wedges.
