Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the cauliflower florets and mushrooms to the skillet.
- Step 2: Cook, stirring occasionally, until the cauliflower is slightly tender and the mushrooms have softened and browned, about 8-10 minutes.
- Step 3: Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant, stirring constantly to avoid burning the garlic.
- Step 4: Pour in the vegetable broth and soy sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Step 5: Reduce heat to medium-low, cover the skillet, and cook for another 5-7 minutes, or until the cauliflower is tender-crisp.
- Step 6: Stir in the lemon juice and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of water to the skillet and gently warm over medium heat, stirring occasionally.
- This skillet is delicious served as a side dish with grilled chicken or tofu, or even over rice for a light meal.
- Don't overcrowd the skillet in Step 1; work in batches if needed to ensure the cauliflower and mushrooms brown nicely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American