Cauliflower Garlic Mushrooms Parm (Printable Version)
Mushrooms and cauliflower cooked up fast with garlic, parsley, and Parmesan for a super flavorful side.
# What You'll Need:
→ Vegetables
01 -
225 grams button or cremini mushrooms, sliced up
02 -
8 grams parsley, chopped up nice and fine
03 -
1 cauliflower, break into small pieces
→ Oils and Seasonings
04 -
Red pepper flakes, toss in if you want more kick
05 -
Fresh ground black pepper, shake on as you like
06 -
Salt, just enough for your preference
07 -
4 garlic cloves, mince them up fresh
08 -
45 milliliters olive oil, use the extra virgin kind
→ Finishings
09 -
Parmesan, grated on top if you feel like it
# Step-by-Step Guide:
01 -
Spoon everything onto your plate, sprinkle that parsley over it, and drop on some Parmesan if you want. Dig in while it's still hot.
02 -
Once you turn off the stove, throw in your salt and pepper. Got red pepper flakes? Sprinkle some if you like it spicy.
03 -
Keep the pan going another 5 to 7 minutes, stir a bit now and then. Mushrooms should look golden and feel soft.
04 -
When the cauliflower’s softening up, toss in your mushroom slices. Give the pan a good shake or stir so they mix in that garlicky oil.
05 -
Drop the dry cauliflower florets into your hot pan. Turn them around sometimes and let them cook for about 5-7 minutes, until the edges get golden and a bit caramelized.
06 -
Pour your olive oil into a big pan and warm it up over medium heat. Dump in the minced garlic, keep things moving for a minute. It should smell awesome but not turn brown.
07 -
Snap the cauliflower into small chunks. Give them a good rinse in cold water, dry them off with some paper towels, and make sure there's no water left.
# Additional Notes:
01 -
If you dry off the cauliflower really well after washing, it’ll brown up much better in the pan.