Parmesan Cauliflower Mushrooms Garlic (Print Version)
# Ingredients:
→ Vegetables
01 -
225 grams button or cremini mushrooms, sliced up
02 -
8 grams parsley, chopped really small
03 -
1 full cauliflower, broken into small, even pieces
→ Oils and Seasonings
04 -
Red pepper flakes if you want some heat
05 -
Add salt as you like
06 -
Black pepper, freshly ground to your taste
07 -
4 garlic cloves, chopped up fine
08 -
45 milliliters really good olive oil
→ Finishings
09 -
Fresh Parmesan, grated—use it if you feel like it
# Instructions:
01 -
Spoon the cooked veggies onto your plate, sprinkle the parsley all over, and top it off with some Parmesan if that's your thing. Eat it while it's hot.
02 -
Toss in salt and pepper to make it taste just right. Shake over some red pepper flakes if you're craving some kick, then pull the pan off the heat.
03 -
Let everything sizzle for another 5 to 7 minutes. Give it a stir now and then until those mushrooms turn brown and soft.
04 -
Once your cauliflower starts to soften up, dump in the mushroom slices and mix it all around so everything gets nice and garlicky.
05 -
Drop in the dry cauliflower. Stir once in a while and cook for 5 to 7 minutes till you see the florets picking up some color at the edges.
06 -
Pour olive oil into a roomy pan and warm it over a medium burner. Add the garlic and stir for about a minute, stopping before it turns brown.
07 -
Break the cauliflower into little chunks. Give them a wash in cold water, then pat everything super dry with paper towels.
# Notes:
01 -
Make sure your cauliflower is bone dry before cooking so you get a nice golden color instead of steaming it.