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Garlic Cauliflower Mushroom Skillet

Savor the Flavor: Garlic Cauliflower Mushroom Skillet Delight

A delicious Garlic Cauliflower Mushroom Skillet that's quick to prepare and perfect for various dietary needs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 head Cauliflower Provides bulk and texture; substitute with broccoli for a different flavor profile.
  • 8 oz Mushrooms Adds umami and earthiness; use cremini, shiitake, or button mushrooms based on preference.
  • 4 cloves Garlic Enhances flavor with its aromatic qualities; fresh garlic is recommended for the best results.
  • 2 tbsp Olive Oil Used for sautéing; can be replaced with coconut oil for a different flavor experience.
  • 1 tsp Salt Enhances overall flavor; sea salt or kosher salt works best.
  • 1/2 tsp Pepper Adds a touch of spice; freshly ground black pepper is preferred for a robust taste.
For Added Flavor
  • 1 tsp Paprika Introduces a mild smokiness; optional for those wanting to elevate the richness of the dish.
  • 1 tsp Italian Seasoning Gives a herby background flavor; can be replaced with fresh herbs like thyme or parsley.
  • 1 tbsp Lemon Juice Brightens flavors upon serving; optional for those who enjoy a tangy finish.
  • 1/4 cup Parmesan Cheese Adds creaminess and flavor; omit for vegan or dairy-free versions.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions for Garlic Cauliflower Mushroom Skillet
  1. Begin by thoroughly washing the cauliflower and chopping it into bite-sized florets. Next, slice the mushrooms evenly to ensure uniform cooking and mince the fresh garlic.
  2. In a large skillet, pour in 2 tablespoons of olive oil over medium heat. Allow the oil to heat until it shimmers, which should take about 1-2 minutes.
  3. Add the cauliflower florets to the hot skillet and season with a pinch of salt. Sauté the cauliflower for 5-7 minutes, stirring occasionally until it turns slightly golden and tender-crisp.
  4. Once the cauliflower is ready, incorporate the sliced mushrooms into the skillet. Continue to sauté for an additional 4-5 minutes until the mushrooms are tender and have released their moisture.
  5. Stir in the minced garlic along with paprika, Italian seasoning, and freshly ground black pepper. Allow the mixture to cook for another 2 minutes, stirring frequently, until the garlic is fragrant.
  6. Drizzle a splash of lemon juice over the sautéed vegetables. If desired, sprinkle with grated Parmesan cheese for added creaminess and flavor. Serve warm, garnished with fresh parsley and enjoy.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 75mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in individual portions for up to 2-3 months.

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