Cauliflower Mushrooms Parmesan Garlic (Printable Version)
# What You'll Need:
→ Vegetables
01 -
Chop up that bunch of parsley real fine, you'll need about 8 grams
02 -
Break the whole cauliflower apart so you get small, even florets
03 -
Slice up 225 grams of button or cremini mushrooms however you like
→ Oils and Seasonings
04 -
Toss in a pinch or two of red pepper flakes if you like a bit of heat
05 -
4 garlic cloves, minced so they're extra tiny
06 -
Crack fresh black pepper over everything—how much is up to you
07 -
Pour in 45 milliliters of your best olive oil
08 -
Stir in salt—taste as you go and add more if you want
→ Finishings
09 -
Grated Parmesan to throw on top when you're ready—totally optional
# How to Make It:
01 -
Break down the cauliflower into bite-sized bits, rinse with cold water, then let them dry out using paper towels to soak up any extra water.
02 -
Get a big pan on medium heat and pour in olive oil. Toss in chopped-up garlic and give it a stir for about a minute so it gets fragrant, but don't let it turn brown.
03 -
Once the oil's hot, drop in those dry cauliflower chunks. Cook them for five or seven minutes, stirring every now and then until the edges get a bit of color.
04 -
When the cauliflower is starting to get soft, throw in your mushroom slices. Stir it all up so everything gets a little garlicky flavor.
05 -
Keep everything cooking together for five to seven more minutes. Stir sometimes. The mushrooms should look browned and feel nice and soft when you poke them.
06 -
Turn off the heat. Add salt and as much pepper as you like. If you want some spicy heat, sprinkle in some red pepper flakes now.
07 -
Put the cooked mix on your plate. Scatter parsley on top and maybe hit it with some grated Parmesan if you're into cheese. Tuck in while it's still hot.
# Additional Tips:
01 -
Drying your cauliflower really well before it hits the pan means it'll brown up instead of just getting steamed.