Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Ingredients
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1 medium head of cauliflower, cut into florets
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8 oz (225 g) mushrooms, sliced (white or cremini work best)
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3 tbsp butter (or olive oil)
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4 cloves garlic, minced
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1/4 cup heavy cream
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1/4 cup grated Parmesan cheese
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1 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Steam the Cauliflower:
Steam or boil cauliflower florets until just tender (about 5–7 minutes). Drain and set aside. -
Sauté Mushrooms:
In a large skillet, melt butter over medium heat. Add mushrooms and sauté for 5–6 minutes until golden and tender. -
Add Garlic:
Add minced garlic to the skillet and cook for 30 seconds, stirring constantly to prevent burning. -
Make It Creamy:
Lower the heat and pour in the heavy cream. Stir well, then add Parmesan, garlic powder, onion powder, salt, and pepper. Mix until the sauce thickens slightly (2–3 minutes). -
Combine & Serve:
Add the cooked cauliflower to the skillet and gently toss to coat everything in the creamy garlic sauce. Simmer for another 2–3 minutes. -
Garnish:
Sprinkle with chopped parsley and extra Parmesan before serving.
💡 Tips
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Add a pinch of red pepper flakes for a little heat.
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You can make it a complete meal by adding grilled chicken or shrimp.
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For extra cheesiness, top with mozzarella and broil for 2–3 minutes.
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