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Garlic Mushrooms Cauliflower Skillet

A low-cal skillet of golden browned mushrooms and crispy cauliflower in garlic butter with fresh thyme and parsley.

Prep5 mins
Cook20 mins
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Garlic Mushrooms Cauliflower Skillet

Ingredients

  • 4 tablespoons unsalted butter (or ghee)
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • ½ 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

Method

  1. Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
  2. 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 dish becoming soggy. Keep an eye on them so they don't burn.
  3. Once the mushrooms are well browned, add the cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. The veggies must be well browned.
  4. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
  5. Add the thyme, 1 tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper, sprinkle with the remaining parsley, and serve immediately.

Recipe from eatwell101.com