A quick, flavorful side dish made with golden sautéed cauliflower, mushrooms, and garlic—perfect for weeknight dinners or healthy meal prep.

→ Vegetables:

1 head cauliflower, cut into even-sized florets

8 oz mushrooms, sliced

3 cloves garlic, finely minced

2 tablespoons olive oil

→ Seasonings and Garnish:

Salt, to taste

Freshly ground black pepper, to taste

¼ teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley, finely chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Cook Mode Prevent your screen from going dark

Cut the cauliflower into uniform florets. Rinse, drain, and pat dry thoroughly.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, stirring constantly until fragrant.

Add cauliflower florets. Sauté for 5–7 minutes, stirring occasionally, until lightly golden and starting to soften.

Add sliced mushrooms to the skillet. Cook for another 5–7 minutes, stirring occasionally, until the mushrooms are tender and browned.

Season with salt, black pepper, and red pepper flakes (if using). Stir to combine.

Remove from heat. Transfer to a serving dish and garnish with fresh parsley.

Top with grated Parmesan cheese if desired, and serve warm.

Be sure to dry cauliflower well after rinsing to encourage browning.

This recipe works great as a side dish to roasted meats or as a vegetarian main with rice or quinoa.

Omit the Parmesan to keep it vegan.