Ingredients:

  • 1.5 lb cauliflower, cut into bite-sized florets
  • 8 oz cremini mushrooms, halved or quartered
  • 3 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a 12 inch cast iron skillet or heavy bottomed stainless steel pan over medium high heat until it shimmers. Note: Shimmering oil means it's hot enough to sear.
  2. Add cauliflower florets in a single layer and cook without stirring for 3-4 minutes until a golden brown crust forms.
  3. Toss the cauliflower and cook for another 3 minutes until the edges are charred and nutty.
  4. Push the cauliflower to the edges of the pan and add the mushrooms to the center.
  5. Sauté mushrooms for 4-5 minutes until they shrink and turn deep brown.
  6. Reduce heat to medium. Stir in the butter, minced garlic, thyme, salt, and pepper.
  7. Toss all vegetables together for 1-2 minutes until the butter is foaming and garlic is fragrant.
  8. Remove the pan from heat. Drizzle with fresh lemon juice and sprinkle with chopped parsley and grated Parmesan cheese.
  9. Stir gently to coat until the cheese is just beginning to melt.