This Garlic Cauliflower and Mushrooms recipe is a simple, healthy, and flavorful dish perfect as a side or a vegetarian main course.
Roasting the cauliflower brings out its natural sweetness, while the sautéed mushrooms add a savory, earthy flavor.
The minced garlic and optional red pepper flakes give the dish a kick, balancing the overall taste.
It’s light yet satisfying, and with only 110 calories per serving, it’s a great option for a low-calorie meal.
Whether served on its own or over rice, this dish offers a great way to enjoy wholesome ingredients with minimal effort.
Ingredients:
1 head cauliflower, cut into florets
2 tbsp olive oil
3 cloves garlic, minced
8 oz mushrooms, sliced
Salt and black pepper, to taste
1/4 tsp red pepper flakes (optional)
Instructions:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the cauliflower florets with 1 tbsp of olive oil, minced garlic, salt, and black pepper until evenly coated.
Spread the cauliflower mixture on a baking sheet in a single layer and roast in the oven for 20-25 minutes, or until the cauliflower is slightly browned and tender.
In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat.
Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes.
Once the cauliflower is roasted, add it to the skillet with the mushrooms.
Mix well to combine and season with additional salt, black pepper, and red pepper flakes if desired.
Cook for another 2-3 minutes to allow the flavors to meld together.
Serve the Garlic Cauliflower and Mushrooms hot as a delicious side dish or over rice as a vegetarian main course.
For variations on this Garlic Cauliflower and Mushrooms recipe, you can add other vegetables like bell peppers, zucchini, or Brussels sprouts for more color and texture.
For a heartier option, toss in chickpeas or cooked lentils, or sprinkle some grated Parmesan or crumbled feta for a cheesy twist.
You can also switch up the seasoning by adding thyme, rosemary, or smoked paprika for different flavor profiles.
When roasting the cauliflower, make sure to spread it out in a single layer on the baking sheet to ensure even browning.
For extra crispiness, increase the oven temperature to 425°F (220°C) and roast for a few more minutes.
If you’re looking to lower the fat content, you can reduce the olive oil and use a non-stick spray instead.
Lastly, don’t overcrowd the mushrooms in the skillet—this allows them to brown properly without becoming soggy.
To store Garlic Cauliflower and Mushrooms, let the dish cool completely before transferring it to an airtight container.
You can keep it in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the dish for up to 2 months; just make sure to store it in a freezer-safe container or bag.
When ready to eat, reheat in a skillet over medium heat or in the microwave.
If reheating from frozen, thaw the dish in the refrigerator overnight before reheating.
To retain some of the roasted texture, you can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
110 calories
Serving: 4