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Ingredients:
– 1 medium head of cauliflower, cut into florets
– 8 oz (about 225 grams) of mushrooms, sliced (button or cremini work well)
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 2 tbsp butter (or vegan butter)
– 1 tsp dried thyme (or 1 tbsp fresh thyme)
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional, for garnish)
– Fresh parsley for garnish (optional)
### Instructions:
1. Prepare the Ingredients:
– Wash and cut the cauliflower into small florets. Slice the mushrooms and mince the garlic.
2. Cook the Cauliflower:
– In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the cauliflower florets and sauté for about 5-7 minutes, stirring occasionally, until they start to become tender and golden.
3. Add the Mushrooms:
– Add the sliced mushrooms to the skillet with the cauliflower. Continue to cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture.
4. Add Garlic and Seasonings:
– Stir in the minced garlic, dried thyme, salt, and pepper. Cook for an additional 1-2 minutes, until the garlic is fragrant but not burned.
5. Finish with Butter:
– Add the remaining tablespoon of butter and the second tablespoon of olive oil to the skillet. Stir to combine and let it melt into the mixture.
6. Serve:
– If desired, sprinkle grated Parmesan cheese over the top and garnish with fresh parsley. Serve hot as a side dish or a light main course.
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