Cauliflower Mushroom Garlic Parm (Printable Version)
# What You'll Need:
→ Vegetables
01 -
225 grams cremini or button mushrooms, sliced up
02 -
8 grams fresh parsley, chopped up nice and fine
03 -
1 whole cauliflower, broken up into small, even pieces
→ Oils and Seasonings
04 -
Red pepper flakes, totally up to you
05 -
Fresh black pepper, as much as you like
06 -
Salt, add as needed
07 -
4 garlic cloves, chopped or pressed
08 -
45 milliliters olive oil, extra virgin if you’ve got it
→ Finishings
09 -
Shredded Parmesan, optional
# Steps to Follow:
01 -
Pile the veggies onto your plate or bowl. Sprinkle over the parsley and toss on some Parmesan if you’re feeling cheesy. Serve it up while it’s nice and hot.
02 -
Toss in a pinch of salt and grind in some pepper. If you want some spice, go wild with the red pepper flakes. Take the pan off the stove.
03 -
Keep letting everything hang out in the skillet for another 5-7 minutes, giving it a stir every now and then. Wait until the mushrooms look browned and feel soft.
04 -
When you notice the cauliflower getting tender, dump in those mushrooms. Give everything a good mix so the garlic oil gets all over.
05 -
Toss your nice dry cauliflower into the skillet. Stir it gently, and keep it going for 5-7 minutes. You’ll want some golden brown bits on the edges before you stop.
06 -
Glug your olive oil into a big pan and turn the heat to medium. Add garlic and stir for about a minute. Stop once you smell that awesome garlic scent—don’t let it go brown.
07 -
Snap or cut your cauliflower into evenly sized small florets. Wash them under cold water, drain, and dry them off really well with paper towels.
# Additional Tips:
01 -
Really dry cauliflower helps it get crispy instead of soggy in the pan.