Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1 pound cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook for 5-7 minutes, or until lightly browned, stirring occasionally.
- Add sliced mushrooms and minced garlic to the skillet. Cook for another 5-7 minutes, or until mushrooms are softened and golden brown, stirring occasionally.
- Pour in vegetable broth and soy sauce. Stir in dried thyme and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 3-5 minutes, or until the sauce has slightly thickened and the cauliflower is tender-crisp.
- Remove from heat and garnish with chopped fresh parsley. Serve immediately.
Notes
For a spicier dish, add more red pepper flakes or a dash of hot sauce. Serve over rice, quinoa, or pasta for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can add other vegetables to this dish, such as bell peppers, onions, or broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg