Garlic Mushrooms Cauliflower Skillet
This garlic mushroom and cauliflower recipe is super nourishing and easy to whip up! WNW edits reduced the butter and pulled the parsley. This is a low carb dish, and a little fat brings big flavor. Pair with a lean meat and some greens to balance the plate. Enjoy!
Ingredients
- 4 tbspunsalted butter (or ghee)
- 1 tbspolive oil
- 0.5 pcsonion, chopped
- 0.5 headcauliflower, cut into florets
- 1 pound (500 g)mushrooms, cleaned
- 2 tbsplow sodium vegetable stock
- 1 tbspfresh thyme leaves, chopped
- 4 clovesgarlic, minced
- 0.5 tspsalt and pepper, or to taste
Instructions
- 1
To make the sautéed cauliflower and mushrooms skillet: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
- 2
Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more, if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either ;)
- 3
Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
- 4
Pour in the vegetable stock and cook for 2 minutes to reduce the sauce slightly.
- 5
Add thyme and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season with salt and pepper to taste and serve. Enjoy! ❤️