Instructions
Separate the cauliflower into uniform florets, rinse thoroughly under cold water, drain, and pat dry to remove excess moisture.
Warm the olive oil in a large skillet over medium heat. Add minced garlic and sauté for approximately 1 minute, stirring constantly until aromatic without browning.
Add the cauliflower florets to the skillet. Sauté for 5 to 7 minutes, stirring periodically, until they begin to soften and develop a light golden color.
Incorporate the sliced mushrooms into the skillet with the cauliflower. Continue cooking for an additional 5 to 7 minutes, stirring occasionally, until mushrooms are tender and golden brown.
Season the sautéed vegetables with salt, black pepper, and red pepper flakes if using. Stir thoroughly to ensure even distribution of seasonings.
Remove the skillet from heat. Transfer the cauliflower and mushrooms to a serving dish, garnish with chopped fresh parsley, and optionally top with grated Parmesan cheese before serving.
Notes
- Ensure the cauliflower is thoroughly dried to promote browning during sautéing.
Tools You’ll Need
- Large skillet
- Chef’s knife
- Cutting board
- Paper towels
- Cooking spoon
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains milk if Parmesan cheese is used.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
- Calories: 115
- Total Fat: 7 g
- Total Carbohydrate: 10 g
- Protein: 4 g
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