Yummy healthy dish

 GCIOSGF Newsletter 會訊：

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GCIOSGF Fashion Veggie Club 

Garlic Mushrooms Cauliflower Skillet love this quick & easy recipe.

Recipe

Ingredients:

1 head cauliflower, chopped into florets

2 tablespoons olive oil

1 pound mushrooms, sliced

4 cloves garlic, minced

Salt and pepper to taste

2 tablespoons chopped fresh parsley (optional)

Grated Parmesan cheese for garnish (optional)

Instructions:

Prepare the Cauliflower:

Rinse the cauliflower florets under cold water and drain them well.

Chop the cauliflower into small florets, removing the tough stem.

Cook the Cauliflower:

Heat olive oil in a large skillet over medium heat.

Add cauliflower florets to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they are tender but still crisp. Remove them from the skillet and set aside.

Cook the Mushrooms:

In the same skillet, add a little more olive oil if needed.

Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until they are golden brown and any released liquid has evaporated.

Combine and Season:

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Add the cooked cauliflower back to the skillet with the mushrooms.

Season with salt and pepper to taste. Stir well to combine all the ingredients.

Finish and Serve:

Cook for an additional 2-3 minutes, allowing the flavors to meld together.

If desired, sprinkle chopped fresh parsley over the skillet.

Serve hot, garnished with grated Parmesan cheese if desired.

GCIOSGF Newsletter 會訊： 希望你喜歡它 GCIOSGF 時尚素食俱樂部 🥰🥰🥰 大蒜蘑菇花椰菜煎鍋😎👌❤️喜歡這個快速簡單的食譜。 食譜👇👇👇👇 原料： 1 花椰菜，切成小朵 2湯匙橄欖油 1 磅蘑菇，切片 4 瓣大蒜，切碎 鹽和胡椒調味 2湯匙切碎的新鮮歐芹（可選） 裝飾用磨碎的帕瑪森起司（可選） 指示： 準備花椰菜： 用冷水沖洗花椰菜小花並瀝乾。 將花椰菜切成小朵，去除堅硬的莖。 煮花椰菜： 在大煎鍋中以中火加熱橄欖油。 將花椰菜小花放入煎鍋中，炒約 5-7 分鐘，偶爾攪拌，直到花椰菜變軟但仍酥脆。將它們從煎鍋中取出並放在一邊。 煮蘑菇： 如果需要，在同一個煎鍋中再加一點橄欖油。 將切片蘑菇放入煎鍋中，煮約 5-7 分鐘，或直到蘑菇呈金黃色且釋放的液體蒸發。 結合調味： 加入蒜末，再煮1-2分鐘，直到散發出香味。 將煮熟的花椰菜和蘑菇一起放回煎鍋中。 用鹽和胡椒調味。充分攪拌以混合所有成分。 完成並上菜： 再煮 2-3 分鐘，讓味道融合在一起。 如果需要，可以在煎鍋上撒上切碎的新鮮歐芹。 趁熱享用，如果需要，可飾以磨碎的帕瑪森起司。