This garlic mushroom and cauliflower recipe is super nourishing and easy to whip up!
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!
INGREDIENTS LIST FOR THE GARLIC BUTTER MUSHROOMS AND CAULIFLOWER
- Four tablespoons ghee or unsalted butter
- One tablespoon of olive oil
- Half a head of cauliflower, sliced into florets; one onion, chopped
- 500 grams (1 pound) of cleaned mushrooms and 2 tablespoons of low-sodium vegetable stock
- 1/2 teaspoon salt and pepper, minced; 1 teaspoon fresh thyme leaves; 2 tablespoons chopped parsley; 4 cloves chopped garlic; or to taste
WHY YOU’LL LOVE THE CAULIFLOWER MUSHROOM RECIPE
- It’s a wonderful side dish that doubles as a vegetarian main too!
- The mushrooms and cauliflower are cooked in one pan for easy cleanup.
- It’s a great way to introduce your loved ones to new, fresh vegetables.
- The mushrooms are so chunky, it’s like eating meat!!!
DIRECTIONS
- To prepare the pan of sautéed mushrooms and cauliflower: In a big skillet or pan, melt the butter and oil over medium-high heat. The onion should be sautéed for three minutes or until tender.
- Include the mushrooms and sauté them for four to five minutes on each side. Ensure that the mushrooms release the maximum amount of moisture. If needed, brown them a little bit more to prevent the side dish from getting too wet at the end. Watch it closely to ensure they don’t burn either.
- Add the cauliflower florets after the mushrooms have a deep brown color. Simmer for 8 to 10 minutes, or until brown and crispy around the edges. The vegetables need to brown nicely.
- Add the vegetable stock and simmer for two minutes to slightly decrease the sauce.
- Include the garlic, thyme, and 1 tablespoon of parsley. Saute the cauliflower and mushrooms for 30 seconds, or until aromatic. Serve the cauliflower skillet with garlic butter, mushrooms, and leftover parsley right away after adding a liberal amount of salt and pepper to taste. Have fun! ❤️
TIPS FOR THE CAULIFLOWER AND MUSHROOM SKILLET RECIPE
- Take your time to brown the onion and mushrooms, almost to the point of caramelization. This makes a difference in flavor and texture!
- 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 it will soak moisture and render a lot of water while cooking.
- Try using shallot instead of onion.
HOW TO PREP THIS CAULIFLOWER AND MUSHROOM RECIPE AHEAD?
To prep ahead of time, cut the cauliflower and blanch in boiling salted water for one minute. Then, transfer to an ice bath to stop the cooking, and finally drain and pat dry. Store the pre-cooked cauliflower florets in an airtight container for until you’re ready to cook. This will save you time when you’re on the stove.
HOW TO MAKE CAULIFLOWER TASTE BETTER?
Well, this recipe is pretty much an answer in itself, right? Cauliflower is pretty bland on its own, so whatever cooking method that includes roasting, sauteeing, or stir-frying will work well because the vegetable will develop a nice golden caramelized crust that greatly enhances the taste. Seasoning is important too!
HOW LONG SHOULD YOU KEEP THE CAULIFLOWER AND MUSHROOM LEFTOVERS?
You can keep the mushroom and cauliflower leftovers in an airtight container in your refrigerator for up to 3 days. Reheat in a skillet with a few drops of water to loosen up the sauce.
MORE CAULIFLOWER AND MUSHROOM RECIPES YOU MIGHT LIKE
- Grilled General Tso’s Cauliflower Kabobs
- Whole Roasted Cauliflower With Butter Sauce
- 15-Minute Garlic Butter Mushrooms
- Marinated Mushroom Salad
