Description
A delightful low-carb dish featuring roasted cauliflower and sautéed mushrooms infused with garlic and herbs. Perfect as a side or light main course!
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 2 cups mushrooms, sliced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- 2 tbsp grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Vegetables: Preheat oven to 400°F (200°C). Toss cauliflower florets with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Roast Cauliflower: Roast for 20-25 minutes, flipping halfway, until golden and tender.
- Sauté Mushrooms: In a skillet, heat remaining olive oil. Sauté mushrooms over medium heat until browned, about 6-8 minutes. Add garlic and thyme, cooking for 1-2 minutes.
- Combine: Add roasted cauliflower to the skillet and toss to combine. Adjust seasoning as needed.
- Serve: Garnish with Parmesan and parsley, if desired.
Notes
- For extra flavor, add a splash of balsamic vinegar to the mushrooms.
- Pair with grilled chicken or fish for a heartier meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120
- Sodium: 160mg
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g