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Garlic Butter Mushrooms Cauliflower Skillet Recipe

★★★★★

4.7 from 81 reviews
  • Author: Julian
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegetarian, Paleo, Keto

Description

This Garlic Mushrooms Cauliflower Skillet is a super nourishing, low-carb, and vegetarian recipe that’s easy to whip up. Featuring tender cauliflower florets and meaty mushrooms cooked in garlic butter and fresh herbs, it makes a perfect flavorful side dish or a wholesome main. The recipe emphasizes caramelizing the mushrooms and cauliflower for maximum flavor and offers tips for prepping ahead and enhancing cauliflower’s taste.

Ingredients

Scale

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
  • 1/2 teaspoon salt and pepper, or to taste

Instructions

  1. Heat the fat and sauté onion: Heat the butter and olive oil in a large pan or skillet over medium-high heat. Once hot, add the chopped onion and sauté until softened and translucent, about 3 minutes.
  2. Cook and brown mushrooms: Add the cleaned mushrooms to the pan. Cook them for 4-5 minutes, stirring occasionally to brown all sides. Make sure they release as much moisture as possible and caramelize a little to avoid sogginess. Watch carefully to prevent burning.
  3. Add and cook cauliflower florets: Add the cauliflower florets to the pan with mushrooms. Cook, stirring occasionally, until the cauliflower is golden and crispy on the edges, approximately 8-10 minutes. Ensure the vegetables are well browned for optimal flavor.
  4. Add vegetable stock and reduce: Pour in the 2 tablespoons of low sodium vegetable stock. Let it cook for 2 minutes to reduce slightly, enhancing the flavors and creating a lightly sauced texture.
  5. Add herbs, garlic, and season: Stir in the fresh thyme leaves, minced garlic, and one tablespoon of chopped parsley. Cook for about 30 seconds until fragrant. Season generously with salt and pepper to taste. Sprinkle remaining parsley on top, then serve immediately for the best flavor and texture. Enjoy your skillet!

Notes

  • Take your time to brown the onions and mushrooms well for enhanced flavor and texture.
  • To make it vegan, substitute butter with extra olive oil or plant-based margarine.
  • Pick firm, white cauliflower heads with fresh green leaves and minimal brown spots for best quality.
  • Cut cauliflower florets uniformly to ensure even cooking.
  • Clean mushrooms by wiping with a cloth to avoid excess moisture.
  • Consider using shallots instead of onions for a sweeter flavor.
  • To prep ahead, blanch cauliflower florets briefly, chill in ice water, dry, and store until ready to use.
  • Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen sauce.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: garlic mushrooms cauliflower skillet, garlic butter mushrooms, cauliflower side dish, vegetarian side, low carb recipes, gluten free side dish, paleo dinner, keto vegetable recipe, easy mushroom recipe

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Find it online: https://juliandempsey.com/garlic-butter-mushrooms-cauliflower-skillet-recipe/