Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.
- 1 Tablespoon extra virgin olive oil
- 4 Tablespoons unsalted butter (substitute ghee, if desired)
- ½ medium yellow onion , chopped
- 1 pound button mushrooms , cleaned, stems trimmed off
- ½ head cauliflower , cut into uniform-sized florets
- 3 Tablespoons vegetable or chicken stock (low sodium)
- 2 Tablespoons fresh parsley , chopped
- 1 teaspoon fresh thyme leaves , chopped
- 4 cloves garlic , minced
- salt and pepper, to taste
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Heat butter and olive oil in a large skillet (medium-high heat) until butter melts. Add onions; cook, stirring occasionally for 3-4 minutes, until onions are golden brown and softened.
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Add mushrooms. Cook 3-4 minutes (on medium-high). Turn mushrooms occasionally, to brown on all sides. Add cauliflower; cook 9-10 minutes, stirring occasionally. When done, mushrooms are well-browned. Cauliflower should be lightly browned/crispy on the edges.
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Add vegetable (or chicken) stock. Cook on medium-high for 2-3 minutes (stirring occasionally), until liquid has slightly reduced in volume.
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Add 1 Tablespoon parsley (reserving 1 T. for garnish), minced garlic, and thyme. Stir ingredients together; continue to cook for about 30 seconds, then remove skillet from heat. TIP: Don't cook too long or garlic might burn (and become bitter). Season with salt and pepper (to taste). Transfer veggies to serving dish; garnish veggies with reserved Tablespoon of parsley. Serve immediately. Enjoy!
Note: Salt and pepper were not included in the caloric calculation, because they are used to "season to taste". The amount may vary from person to person.