Garlic Mushrooms Cauliflower Skillet

1. Heat 1 tablespoon olive oil in a skillet over medium heat.
2. Add cauliflower florets, season with a pinch of salt, and sauté for 5 minutes, stirring occasionally.
3. Pour in vegetable broth, cover, and cook for another 5 minutes, until cauliflower is fork-tender. Remove and set aside.

Step 2: Sauté the Mushrooms

1. In the same skillet, add the remaining 1 tablespoon olive oil.
2. Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until golden brown.
3. Stir in garlic, black pepper, red pepper flakes, and smoked paprika. Cook for 1 minute until fragrant.

Step 3: Combine and Serve

1. Return the cooked cauliflower to the skillet and mix with the mushrooms.
2. Stir in fresh parsley and a squeeze of lemon juice.
3. Taste and adjust seasoning if needed.
4. Serve hot and enjoy!

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Serving and Storage Tips

• Serve as a side dish with grilled tofu, roasted vegetables, or a protein of choice.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet over medium heat or in the microwave for 1-2 minutes.

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Variants

1. Cheesy Version – Sprinkle with vegan parmesan or nutritional yeast for extra flavor.
2. Creamy Garlic Mushrooms & Cauliflower – Stir in ¼ cup coconut milk or heavy cream at the end for a creamy texture.
3. Spicy Kick – Add ½ teaspoon cayenne pepper for extra heat.
4. Add Protein – Toss in some chickpeas, tempeh, or tofu for a more filling meal.

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FAQ

1. Can I use frozen cauliflower?
Yes! Just thaw and pat dry before cooking to prevent excess moisture.

2. What mushrooms work best?
Cremini, white button, or baby portobello mushrooms work great for this recipe.

3. Can I make this oil-free?
Yes! Sauté with vegetable broth instead of oil.

4. How can I make this more filling?
Serve over quinoa, brown rice, or lentils for extra sustenance.