Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup vegetable broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook for 5-7 minutes, stirring occasionally, until lightly browned and slightly tender.
- Step 2: Add sliced mushrooms to the skillet with the cauliflower. Continue to cook for another 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
- Step 3: Stir in minced garlic and red pepper flakes (if using). Cook for 1 minute, until fragrant, being careful not to burn the garlic.
- Step 4: Pour in vegetable broth, soy sauce (or tamari), and sesame oil. Stir well to combine and deglaze the bottom of the skillet.
- Step 5: Reduce heat to medium-low, cover the skillet, and simmer for 5-10 minutes, or until the cauliflower is tender-crisp and the sauce has thickened slightly.
- Step 6: Serve immediately as a side dish or over rice or quinoa for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the skillet in a pan over medium heat, adding a splash of water or broth if needed to prevent sticking.
- Serve this dish sprinkled with toasted sesame seeds and chopped green onions for added flavor and texture.
- For extra umami, try adding a teaspoon of mushroom powder when you add the garlic!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American