Description
Garlic Cauliflower and Mushrooms is a flavorful and versatile side dish featuring roasted or sautéed cauliflower and mushrooms tossed with garlic and herbs. It’s simple, comforting, and perfect alongside any main course.
Ingredients
- 1 medium head cauliflower, cut into florets
- 8 oz mushrooms (cremini, button, or baby bella), halved
- 3 garlic cloves, minced
- 2–3 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme or rosemary (or 1 tbsp fresh)
- 1 tbsp lemon juice (optional)
- Chopped fresh parsley (optional garnish)
Instructions
- Preheat oven to 425°F (220°C) for roasting or heat a large skillet over medium heat for sautéing.
- In a bowl, toss cauliflower and mushrooms with olive oil, garlic, herbs, salt, and pepper.
- For roasting: Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through.
- For sautéing: Cook cauliflower in skillet until tender, then add mushrooms and garlic and cook another 8–10 minutes until browned.
- Finish with lemon juice and parsley before serving.
Notes
- Add red pepper flakes for a kick.
- Top with grated parmesan for a cheesy finish.
- Toss in chickpeas or lentils for a heartier version.
- Use garlic butter for extra richness.
- Swap in broccoli or Brussels sprouts as needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
