PREP TIME: 5 mins | COOK TIME: 20 mins | YIELD: 4 Servings
If you want a meal that’s easy and quick to whip up this garlic mushrooms cauliflower skillet is perfect! Serve this as-is for a quick meal or as a tasty side dish with just about anything. A low carb dish with minimal ingredients and ready in no time. So good even your pickiest eaters will love this!
INGREDIENTS
4 tbsp unsalted butter (or ghee)
1 tbsp olive oil
1/2 onion, chopped
1/2 head cauliflower, cut into florets
1 lb (500 grams) mushrooms, cleaned
2 tbsp low sodium vegetable stock
1 tsp fresh thyme leaves, chopped
2 tbsp fresh parsley, chopped
4 cloves garlic, minced
Salt and pepper, to taste
HOW TO MAKE GARLIC MUSHROOMS CAULIFLOWER SKILLET
Step 1: In a large pan or skillet, heat butter and oil over medium-high heat. Once hot, add the onion and saute for about 3 minutes until soft.
Step 2: Add the mushrooms to the onions and continue to cook for another 4 to 5 minutes on both sides. Allow the mushrooms to render as much moisture. To keep the side dish from becoming soggy at the end, brown a bit more.
Step 3: Add the cauliflower florets once the mushrooms turned brown. Cook further (about 8 to 10 minutes) until the edges are crispy.
Step 4: Pour in the vegetable stock and cook for 2 minutes more until the sauce is reduced a bit.
Step 5: Add the thyme, a tbsp parsley, and garlic to the pan. Continue to cook for another half minute until aromatic. Season with salt and pepper and sprinkle with the rest of the parsley. Serve immediately. Enjoy!
Nutrition Facts:
Serving: Energy 184.09 cal | Fat 16.5 g | Protein 4.9 g | Carbs 7.41 g | Saturated Fat 8.21 g | Polyunsat Fat 1.06 g | Monounsat Fat 6.29 g | Sugar 3.14 g | Cholesterol 32.25 mg | Sodium 75.85 mg | Potassium 541.88 mg | Fiber 2.34 g
Ingredients
- 4 tbsp unsalted butter (or ghee)
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 lb (500 grams) mushrooms, cleaned
- 2 tbsp low sodium vegetable stock
- 1 tsp fresh thyme leaves, chopped
- 2 tbsp fresh parsley, chopped
- 4 cloves garlic, minced
- Salt and pepper, to taste
Instructions
Step 1: In a large pan or skillet, heat butter and oil over medium-high heat. Once hot, add the onion and saute for about 3 minutes until soft.
Step 2: Add the mushrooms to the onions and continue to cook for another 4 to 5 minutes on both sides. Allow the mushrooms to render as much moisture. To keep the side dish from becoming soggy at the end, brown a bit more.
Step 3: Add the cauliflower florets once the mushrooms turned brown. Cook further (about 8 to 10 minutes) until the edges are crispy.
Step 4: Pour in the vegetable stock and cook for 2 minutes more until the sauce is reduced a bit.
Step 5: Add the thyme, a tbsp parsley, and garlic to the pan. Continue to cook for another half minute until aromatic. Season with salt and pepper and sprinkle with the rest of the parsley. Serve immediately. Enjoy!
