This flavorful dish combines tender cauliflower and earthy mushrooms, sautéed to perfection in a rich garlic butter sauce. It’s a simple yet elegant side that pairs beautifully with any main course, or can be enjoyed as a light vegetarian meal on its own. Perfect for any occasion, this recipe is sure to impress your family and friends!
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 8 ounces of mushrooms (such as cremini or button), sliced
- 4 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1 teaspoon of fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 2 tablespoons of fresh parsley, chopped (for garnish)
- Lemon wedges (for serving, optional)
Instructions:
- Prepare the Vegetables: Rinse and cut the cauliflower into small florets. Clean and slice the mushrooms.
- Sauté the Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn it.
- Cook the Cauliflower: Add the cauliflower florets to the skillet and season with salt and pepper. Sauté for about 5-7 minutes, stirring occasionally, until the cauliflower starts to soften.
- Add the Mushrooms: Stir in the sliced mushrooms and thyme. Cook for an additional 5-7 minutes, until the mushrooms are tender and the cauliflower is cooked through.
- Finish with Butter: Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted. Adjust seasoning with more salt and pepper if needed.
- Garnish and Serve: Transfer the garlic cauliflower and mushrooms to a serving dish. Garnish with fresh parsley and serve with lemon wedges if desired.
Enjoy this delicious and nutritious side dish that is quick to prepare and bursting with flavor!