Garlic Cauliflower Mushrooms Parmesan (Print Version)
# Ingredients:
→ Vegetables
01 -
1 head cauliflower, cut into even bite-sized florets
02 -
8 grams fresh parsley, finely chopped
03 -
225 grams mushrooms (button or cremini), sliced
→ Oils and Seasonings
04 -
45 milliliters extra virgin olive oil
05 -
4 cloves fresh garlic, minced
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Red pepper flakes, optional
→ Finishings
09 -
Grated Parmesan cheese, optional
# Instructions:
01 -
Separate cauliflower into even, bite-sized florets. Rinse with cold water, drain well, and thoroughly pat dry with paper towels.
02 -
Pour olive oil into a large skillet and heat over medium setting. Add minced garlic, stirring continuously for about 1 minute until aromatic. Avoid browning the garlic.
03 -
Introduce the dried cauliflower florets into the skillet. Stir occasionally and cook for 5 to 7 minutes until the florets are golden at the edges and begin to caramelize.
04 -
When the cauliflower starts to soften, add sliced mushrooms. Toss ingredients to coat evenly in the garlic oil.
05 -
Continue cooking for another 5 to 7 minutes, stirring as needed, until mushrooms are golden brown and softened.
06 -
Season with salt and freshly ground black pepper to taste. Sprinkle with red pepper flakes if desired. Remove skillet from heat.
07 -
Transfer the sautéed vegetables to a serving dish. Scatter chopped parsley across the top and finish with freshly grated Parmesan cheese if preferred. Serve hot.
# Notes:
01 -
Ensure the cauliflower is thoroughly dried after rinsing to promote proper caramelization in the skillet.