Garlic Cauliflower and Mushrooms
A quick, low-calorie, diabetes-friendly, and weight-loss–friendly side dish—packed with flavor and ready in 15 minutes!
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🥗 Ingredients
1 medium head cauliflower, cut into small florets
2 cups mushrooms, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
2 tbsp olive oil
1 tsp paprika
½ tsp black pepper
½ tsp salt (or to taste)
½ tsp dried thyme OR oregano
2 tbsp lemon juice
Fresh parsley for garnish
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🍳 Instructions
1. Heat olive oil in a pan over medium flame.
2. Add onions and sauté for 2 minutes until soft.
3. Add garlic and cook until fragrant (30 seconds).
4. Add cauliflower florets and mushrooms.
5. Season with paprika, black pepper, salt, and thyme.
6. Cover and cook for 8–10 minutes, stirring occasionally.
7. Add lemon juice and mix well.
8. Cook uncovered for 2 more minutes to get a light golden color.
9. Garnish with fresh parsley and serve hot.
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🍽️ Serving Ideas
Serve with grilled chicken or fish
Add to salads
Use as a low-carb rice replacement
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❓ Q/A Section
Q: Is this recipe good for diabetics?
A: Yes! It’s low in carbs, high in fiber, and contains no sugar. It helps maintain stable blood sugar.
Q: Can I cook this in an air fryer?
A: Absolutely. Mix all ingredients and air-fry at 190°C (375°F) for 12–15 minutes, shaking halfway.
Q: Can I make this without oil?
A: Yes, you can steam the cauliflower and sauté with just garlic water or a spray of oil.
Q: Which mushrooms are best?
A: Button mushrooms, cremini, or portobello—all work perfectly.
Q: How long can I store it?
A: Keep in an airtight container for 2–3 days in the fridge.