Garlic Cauliflower and Mushrooms
This flavorful side dish features tender cauliflower and mushrooms sautéed with garlic and thyme. It’s a quick and easy addition to any meal, perfect as an appetizer or side. Serve alongside your favorite main dish or atop a bed of grains for a satisfying meal.
My Notes:
Servings:
Ingredients
- 2 tablespoon(s) olive oil
- 1/2 yellow onion chopped
- 16 oz button or cremini mushrooms
- 1/2 head(s) cauliflower cut into florets
- 2 tablespoon(s) vegetable broth
- 1 teaspoon(s) fresh thyme leaves chopped (or 1/2 teaspoon dried thyme leaves)
- 2 tablespoon(s) fresh parsley chopped
- 4 clove(s) garlic minced
- salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté onion until softened, about 3 minutes. Add the sliced mushrooms to the pot. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and starting to brown.
- Now stir in the cauliflower florets and cook until they start to turn golden, about 8-10 minutes. Pour in the vegetable broth and cook for an additional 2 minutes. Stir in the dried thyme, 1 tablespoon of fresh parsley, and minced garlic. Cook for another 1 minute, or until the garlic is fragrant. Season generously with salt and pepper to taste. Sprinkle with the remaining tablespoon of fresh parsley before serving.Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Oil-Free Option: Omit the olive oil and use a water or broth sauté method.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 116kcal | Carbohydrates: 10g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 60mg | Potassium: 622mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg
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