Cauliflower Mushroom Recipe with Garlic Butter and Fresh Herbs
This Cauliflower Mushroom Recipe with Garlic Butter and Fresh Herbs is an easy skillet side dish. The vegetables turn golden and tender with rich, savory flavor in every bite.
Servings: 4 cups
Calories: 186kcal
Ingredients
- 4 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ onion chopped
- ½ head cauliflower cut into florets
- 1 lb mushrooms cleaned
- 2 tablespoon low sodium vegetable stock
- 1 t fresh thyme leaves chopped
- 2 tablespoon fresh parsley chopped
- 4 cloves garlic minced
- salt and pepper
Instructions
- Heat the butter and oil in a large skillet over medium-high heat.
- Saute the onion until softened (about 3 minutes).
- Add the mushrooms and cook until they render all of the moisture and have browned on all sides (about 5 minutes)
- Add the cauliflower florets. Cook until golden and crispy on the edges. This takes about 8-10 minutes and must be well browned.
- Pour in the vegetable stock and cook for 2 minutes until the sauce is reduced.
- Add thyme, 1 tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for a minute until fragrant.
- Season with salt and pepper to taste. Sprinkle with the remaining parsley and serve.
Notes
Cut the cauliflower into similar-sized florets so they cook evenly and brown well.
Use a large skillet so the vegetables can sear instead of steam.
Stir only occasionally to let the edges caramelize and develop flavor.
Store leftovers in an airtight container in the refrigerator for up to four days.Reheat gently in a skillet over medium heat until warmed through.
For a dairy-free option, substitute olive oil or plant-based butter.
Use a large skillet so the vegetables can sear instead of steam.
Stir only occasionally to let the edges caramelize and develop flavor.
Store leftovers in an airtight container in the refrigerator for up to four days.Reheat gently in a skillet over medium heat until warmed through.
For a dairy-free option, substitute olive oil or plant-based butter.
Nutrition
Calories: 186kcal | Carbohydrates: 10g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 61mg | Potassium: 625mg | Fiber: 3g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 1mg
