Cauliflower Mushroom Recipe with Garlic Butter and Fresh Herbs
Cauliflower and mushrooms, seared in garlic butter until deeply golden, not steamed. A rich, savory skillet side ready in 40 minutes, finished with fresh thyme and parsley.
Servings: 4 cups
Calories: 186kcal
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ onion chopped
- ½ head cauliflower cut into florets
- 1 pound mushrooms cleaned
- 2 tablespoon low sodium vegetable stock
- 1 teaspoon 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 florets close to the same size as the mushrooms so everything browns at the same rate.
Use a large skillet (12-inch or bigger) so the vegetables sear instead of steam. Stir only occasionally to let the edges caramelize.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat until warmed through.
For a dairy-free option, substitute olive oil or plant-based butter for the butter.
Tested three times to get the browning right before this went live.
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
