GARLIC BUTTER MUSHROOMS AND CAULIFLOWER

Vegan

Garlic Mushrooms Cauliflower Skiller

This garlic mushroom and cauliflower recipe is super nourishing and easy to whip up!
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Servings 4

Ingredients
  

  • 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

Instructions
 

  • To make the sauteed 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).
  • Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either 😉
  • Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
  • Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
  • 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!
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