Garlic Mushrooms Cauliflower Skillet (Print Version)
# Ingredients:
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01 -
4 tablespoons unsalted butter or ghee
02 -
1 tablespoon olive oil
03 -
1/2 onion, chopped
04 -
1/2 head cauliflower, cut into florets
05 -
1 pound mushrooms, cleaned
06 -
2 tablespoons low sodium vegetable stock
07 -
1 teaspoon fresh thyme leaves, chopped
08 -
2 tablespoons fresh parsley, chopped
09 -
4 cloves garlic, minced
10 -
Salt and pepper, to taste
# Instructions:
01 -
In a large pan or skillet, heat the butter and olive oil over medium-high heat. Sauté the chopped onion until softened, about 3 minutes.
02 -
Add the cleaned mushrooms and cook for 4–5 minutes on all sides, ensuring they release as much moisture as possible. Brown further if needed, avoiding burning.
03 -
Once mushrooms are well browned, add the cauliflower florets. Cook for 8–10 minutes until golden and crispy on the edges. Ensure all veggies are well browned.
04 -
Pour in the vegetable stock and cook for 2 minutes to slightly reduce the sauce.
05 -
Add fresh thyme, 1 tablespoon chopped parsley, and minced garlic. Cook for 30 seconds until fragrant. Season generously with salt and pepper to taste, sprinkle with remaining parsley, and serve immediately.