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Parmesan cauliflower and mushrooms with parsley is my go to side when I’m short on time but still want something bold and tasty. It’s super savory, gets that great crispy texture on the edges, and feels extra fresh with tons of chopped parsley. Finishing it with fresh Parmesan kicks the flavor up another notch.
The crew at my place asks for this nonstop, especially on Sundays or if we just want more veggies without fuss. I whipped this up first to clear out the fridge and now it’s become something I make all year long.
Irresistible Ingredients
- Grated Parmesan cheese: go for fresh if you can—grab a wedge and grate by hand for the best result, but pre-grated works in a pinch
- Fresh parsley: flat leaf tastes the best and looks pretty—chop it up last minute for max flavor
- Red pepper flakes: completely up to you, but they give a nice mild kick
- Salt and black pepper: season as you cook and adjust to your taste buds
- Mushrooms: cremini or white button are great—pick ones that feel dry and look smooth
- Fresh garlic: makes everything pop—mince or grate it super fine for that boost
- Extra virgin olive oil: use a good bottle because it’ll make everything richer
- Cauliflower: fresh is the move—pick a tight, white head and steer clear if it’s got any dark marks
Easy How-To
- Serve and Garnish:
- Slide everything onto a plate, shower it with parsley, and add heaps of shaved or grated Parmesan while it’s steaming hot.
- Season and Finish:
- Give it a taste, toss in salt and pepper until it’s perfect, and sprinkle red pepper flakes if you like things spicy. Mix it all so it’s even.
- Add Mushrooms:
- Drop mushrooms into the pan once your cauliflower looks golden and toasted. Stir so they soak up that garlicky oil. Let them get darker and cook out their moisture—another six minutes or so—and enjoy the amazing smell.
- Brown the Cauliflower:
- Pour the now dry florets into your hot pan. Stir every couple of minutes and let those edges get all brown and crisp. If you’re patient, you’ll get the best flavor—aim for about six minutes.
- Heat Oil and Garlic:
- Pour olive oil into your skillet and heat it up over medium. Add in all your garlic and stir constantly for about a minute, just enough for it to look golden but not burned. It’ll make your place smell incredible and starts the flavor party.
- Prep Vegetables:
- Break your cauliflower into small, same-size pieces so it cooks nice and quick. Rinse, then dry super well on paper towels for the best browning. Slice up the mushrooms right before you start.
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Good to Know
- Has tons of fiber, vitamin C, and all the veggie goodness
- The leftovers taste awesome cold or hot the next day
- Low in carbs and always gluten free
When cauliflower roasts like this, it gets that perfect mix of crispy outside and tender inside. I still laugh thinking about everyone scrambling for the cheesiest bit after big dinners. Nothing beats folks scraping up every last crumb.
Leftover Storage Made Easy
Wait until things cool to stash your leftovers in the fridge—give it two or three days and you’re still good. For top-notch texture, reheat gently in a skillet. Skip the microwave if you can, since it’ll turn things soft in no time.
Simple Ingredient Swaps
If you’re out of cauliflower, broccoli or broccolini totally work. No fresh parsley around? Try dill or basil for something new. Dairy a no-go? Toasted sunflower seeds stand in for Parmesan just fine.
How to Serve
This is awesome with roast chicken or fish, but I love loading it onto crispy sourdough or tossing it into a hearty salad. It’s even great stuffed into a sandwich with hummus for an easy lunch.
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Common Recipe Questions
- → Can I prep this ahead of time?
You'll get the best texture and taste if you eat it right after cooking. You can, though, chop the veggies and keep everything in the fridge until you're ready to toss them in the pan.
- → Which mushrooms should I use?
Cremini and button mushrooms work great, but honestly you can use any kind you like or even mix a few types to keep things interesting.
- → Do I really have to dry the cauliflower first?
You do! Getting it dry means you’ll get that nice brown sear instead of just steaming everything. It makes a big difference in flavor and looks.
- → Is skipping Parmesan fine for dairy-free?
Sure thing. Just leave out the cheese, or use your favorite vegan cheese if you want to keep it dairy-free.
- → Will the red pepper flakes make this super spicy?
It's pretty gentle, honestly. If you don't like heat, just use less or don’t add any. You’re in charge of the spice here.
- → What should I serve this with?
It goes nicely with grilled steak, roasted fish, or even toss it next to a big salad with grains for a full meal.