Garlic Mushrooms Cauliflower Skillet
A healthy and delicious sautéed dish combining mushrooms and cauliflower with garlic and herbs.
Equipment
- Large pan or skillet
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter (or ghee)
- 1 tablespoon olive oil
- 0.5 cup onion, chopped
- 0.5 head cauliflower, cut into florets
- 1 pound mushrooms, cleaned
- 2 tablespoons low sodium vegetable stock
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- 0.5 teaspoon salt and pepper or to taste
Instructions
- In a large pan or skillet, heat the butter and olive oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes, or until softened.
- Add the cleaned mushrooms to the pan. Cook for 4-5 minutes, stirring occasionally, until they are browned and have released their moisture. Be careful not to let them burn!
- Once the mushrooms are nicely browned, add the cauliflower florets. Cook for an additional 8-10 minutes, stirring occasionally, until the cauliflower is golden and crispy on the edges.
- Pour in the vegetable stock and let it cook for 2 minutes to reduce slightly.
- Stir in the thyme, 1 tablespoon of parsley, and minced garlic. Cook for another 30 seconds until fragrant. Season generously with salt and pepper to taste. Sprinkle with the remaining parsley and serve immediately.
Notes
For added flavor, consider using different herbs like rosemary or oregano. This dish pairs well with grilled chicken or can be served over rice for a complete meal.