Cauliflower Mushrooms Garlic Parmesan (Print-Friendly Version)
# What You'll Need:
→ Vegetables
01 -
One whole cauliflower, split into bite-size chunks
02 -
8 grams parsley, chopped up super tiny
03 -
225 grams cremini or button mushrooms, sliced
→ Oils and Seasonings
04 -
Splash on as much black pepper as you like
05 -
However much salt you want
06 -
Sprinkle some red pepper flakes if spicy is your thing
07 -
4 big garlic cloves, diced small
08 -
45 ml olive oil, the good kind
→ Finishings
09 -
Grated Parmesan on top if you're into it
# Step-by-Step Directions:
01 -
Break your cauliflower apart into small florets, rinse with cold water, and use a towel to dry them off really well.
02 -
Pour olive oil in a big pan, heat over medium, then cook the garlic for about a minute, but watch it so it doesn't turn brown.
03 -
Throw in the totally dry cauliflower. Fry and toss every so often. Let it cook for 5–7 minutes, just until the edges get a bit golden.
04 -
Once that cauliflower starts getting soft around the edges, toss in your mushroom slices and stir them all together with everything else.
05 -
Give it all another 5–7 minutes on the heat. Mix things around occasionally so the mushrooms get brown and tender.
06 -
Go ahead and shake on pepper and salt so the taste fits your vibe. Add some red pepper flakes if you want a kick, then remove it from the burner.
07 -
Pile your veggies onto a plate, toss chopped parsley over it, and grate some Parmesan on top if you're feeling fancy. Don't wait—dig in while it's still hot.
# Helpful Notes:
01 -
Dry those cauliflower pieces super well or they'll just steam and won’t get that yummy golden color when you're cooking.