Garlic Butter Mushrooms Cauliflower Skillet – Super nourishing and easy to whip up, this mushroom and cauliflower recipe is insanely addictive! With minimal ingredients and ready in no time, you can serve garlic butter mushrooms and cauliflower skillet by itself as a quick lunch, or as a side dish. This garlic butter mushrooms and cauliflower skillet requires minimal ingredients and is ready in no time. If you are trying to eat low carb, this simple mushroom and cauliflower recipe is the perfect base for your lunches and dinners. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the garlic butter mushrooms and cauliflower
- 4 tablespoons unsalted butter (or ghee)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 pound (500 g) mushrooms, cleaned
- 2 tablespoons low sodium vegetable stock
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- Salt and pepper, to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the 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 3-4 minutes, then add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
3. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
4. Add thyme, 1 tablespoon of parsley and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley and serve the garlic butter mushrooms and cauliflower skillet immediately. Enjoy!
Tips for the cauliflower and mushroom skillet
- Turn this mushroom and cauliflower recipe to 100% vegan by using olive oil instead of butter/ghee.
- How to choose the best cauliflower: Look for firm, white, heads of cauliflower with green leaves and minimal brown spots on the leaves and the head itself.
- Try and cut the cauliflower florets into a uniform size to ensure even cooking with the mushrooms.
- Clean mushrooms by wiping them off with a clean cloth. Avoid using water because they will soak moisture and render a lot of water while cooking.
Photo credit: © Eatwell101.com
