Description
A savory and satisfying vegetarian skillet dish featuring caramelized mushrooms and crispy cauliflower in a rich garlic butter sauce, ready in just 25 minutes.
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
- ½ teaspoon salt and pepper, or to taste
Instructions
- In a large skillet over medium‑high heat, melt butter with olive oil. Sauté chopped onion until softened, about 3 minutes.
- Add mushrooms and cook 4–5 minutes per side, letting them brown and release moisture.
- Stir in cauliflower florets and cook until golden and crispy at the edges, about 8–10 minutes.
- Pour in vegetable stock and simmer for 2 minutes to reduce.
- Add thyme, half the parsley, and garlic; cook another 30 seconds until fragrant.
- Season with salt and pepper, sprinkle with remaining parsley, and serve immediately.
Notes
- Use vegan butter or extra olive oil for a vegan option.
- Add cooked barley or chickpeas for more substance.
- Sprinkle with Parmesan or a squeeze of lemon for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
