Description
A quick, healthy, and flavorful vegan skillet dish featuring garlic, mushrooms, and cauliflower, perfect for weeknight dinners or meal prep.
Ingredients
- 1 medium head cauliflower, cut into florets
- 8 oz fresh mushrooms (cremini or button), sliced
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp lemon juice (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté the onion until translucent, about 3-4 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the cauliflower florets and cook, stirring occasionally, until they begin to soften, about 7-8 minutes.
- Add the sliced mushrooms and continue cooking until both mushrooms and cauliflower are tender and golden, about 8-10 minutes.
- Season with salt, black pepper, and red pepper flakes if using.
- Add lemon juice if desired and sprinkle with chopped parsley.
- Give everything a final stir and serve hot.
Notes
- Don’t overcrowd the skillet to keep cauliflower from getting mushy.
- Thaw and pat dry frozen cauliflower before use.
- Use shiitake or portobello mushrooms for variation.
- Reheat with a splash of olive oil to revive crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
