Garlic Cauliflower and Mushrooms

Description

A quick, savory, and healthy side dish where tender cauliflower florets and earthy mushrooms are sautéed in garlic-infused olive oil. This dish strikes the perfect balance between nutty cauliflower sweetness and mushroom umami, enhanced with aromatic herbs. Ideal as a low-carb side for weeknight dinners or a wholesome addition to a holiday spread.

Ingredients for Garlic Cauliflower and Mushrooms

• 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)

• 2 cups mushrooms, sliced (cremini or button work well)

• 3 tbsp olive oil (or butter for richer flavor)

• 4 cloves garlic, minced

• ½ tsp dried thyme or 1 tsp fresh thyme leaves

• ½ tsp dried rosemary (optional)

• Salt and freshly ground black pepper, to taste

• 2 tbsp fresh parsley, chopped (for garnish)

• Juice of ½ lemon (optional, for brightness)

Instructions

1. Prep vegetables: Wash and dry the cauliflower and mushrooms thoroughly to avoid excess water during cooking.

2. Heat oil: In a large skillet over medium heat, add olive oil.

3. Sauté garlic: Add minced garlic and cook for 30 seconds until fragrant (do not burn).

4. Cook cauliflower: Add cauliflower florets, season with salt and pepper, and sauté for 5–6 minutes until they begin to soften.

5. Add mushrooms & herbs: Stir in sliced mushrooms, thyme, and rosemary. Continue cooking for another 5–7 minutes until mushrooms are browned and cauliflower is tender-crisp.

6. Finish & serve: Adjust seasoning, drizzle with lemon juice if using, garnish with parsley, and serve warm.

Notes

• You can roast instead of sautéing for a deeper caramelized flavor (425°F/220°C for 20–25 minutes).

• Works well with mixed mushroom varieties for more complex flavors.

• Fresh herbs give a brighter, fresher taste than dried.

Tips

• Don’t overcrowd the pan — it helps mushrooms brown instead of steaming.

• For a buttery richness, use half olive oil and half butter.

• Add a sprinkle of Parmesan before serving for extra depth.

• To make it spicy, add a pinch of red pepper flakes with the garlic.

Servings

• Serves: 4 as a side dish

• Serving Size: ~1 cup cooked vegetables

Nutritional Info (per serving, estimated)

• Calories: 110

• Protein: 3 g

• Carbohydrates: 10 g

• Fiber: 4 g

• Sugars: 3 g

• Fat: 7 g

• Saturated Fat: 1 g

• Sodium: 120 mg

Health Benefits

• Low-carb & keto-friendly — great for weight management.

• Rich in antioxidants from garlic and mushrooms.

• High fiber from cauliflower supports digestion.

• Supports immune health due to vitamins C & B.

• Anti-inflammatory properties from herbs and olive oil.

Q & A

Q: Can I make this ahead of time?
A: Yes, you can cook it ahead and store it in the fridge for up to 3 days. Reheat in a skillet for best texture.

Q: What protein pairs best with this dish?
A: Works beautifully with grilled chicken, baked salmon, or tofu for a vegetarian option.

Q: Can I use frozen vegetables?
A: Yes, but thaw and pat dry to prevent excess water in the pan.

Q: How can I make it vegan?
A: The recipe is naturally vegan if you use olive oil instead of butter.