Garlic Butter Mushrooms & Cauliflower

 
 
 

I am writing this on a Monday, and I usually have plenty to say but I find myself racing through naptime to cross off everything on my checklist. Thus all I have for you today is this recipe! Plus, I am working on a blog post recapping our trip to Charleston with our favorite food spots!

I saw a picture of dish with cauliflower and mushrooms and it inspired this recipe. It is surprisingly full of flavor (amazing what the right spices and herbs will do!) and perfect if you are a vegetarian. However I would add some protein to make it a tad more filling. Also it makes a great side dish to pan seared fish or a grilled chicken.

If you make it, please share it with me and let me know what you think. Or tag me on instagram @angelicaflan . I love seeing my dishes come to life by all of YOU.

 
 
 
 

Garlic Butter Mushrooms & Cauliflower

Ingredients

  • 4 tbsp butter or ghee

  • 1 - 2 tbsps of olive oil

  • 1/2 onion, chopped

  • 1 head cauliflower, cut into florets

  • 1 pound mushrooms, diced small

  • 2 tbsp vegetable or chicken stock

  • 1 tsp fresh thyme leaves, chopped

  • 2 tbsp fresh parsley, chopped

  • 4 cloves garlic, minced

  • salt and pepper to taste

Instructions

  1. 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 4-5 minutes Brown them a little more to avoid them becoming soggy.

  3. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Stirring frequently but making sure you’re browning the veggies.

  4. Pour in the vegetable stock and bring to a boil. Lower to a simmer and cook for 3-5 minutes, to reduce the sauce slightly.

  5. 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!

**This is a great side dish but not filling enough (for me) as a main. Add in chicken, chickpeas, or shrimp to make it a one pot satisfying meal. You would cook the protein in the pan before you start the veggies then add it back in on the last step with the spices!

Mangia Bene <3

 
recipesAngelica Flanigan