Garlic Butter Mushrooms Cauliflower Skillet

 Garlic Butter Mushrooms Cauliflower Skillet – Super nourishing and easy to whip up, this mushroom and cauliflower recipe is insanely addictive! With minimal ingredients and ready in no time, you can serve garlic butter mushrooms and cauliflower skillet by itself as a quick lunch, or as a side dish. 

This garlic butter mushrooms and cauliflower skillet requires minimal ingredients and is ready in no time. If you are trying to eat low carb, this simple mushroom and cauliflower recipe is the perfect base for your lunches and dinners. Enjoy!

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

Garlic Butter Mushrooms Cauliflower Skillet

DIRECTIONS

1. To make the 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).
2. Add the mushrooms and cook for about 3-4 minutes, then add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
3. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
4. 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!