Garlic Mushrooms Cauliflower Skillet

 In Veggies

Prep time: 5 minutes

Cook time: 20 min


  • 4 tablespoons butter (or ghee)
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 head cauliflower, cut into florets
  • 1 pound mushrooms, cleaned
  • 2 tablespoons beef or chicken broth
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 cloves garlic, minced
  • Salt and pepper, to taste

Serving Size: Dependent on allowed veggie amount per individual meal plan 


Step 1: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).

Step 2: Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either.

Step 3: Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.

Step 4: Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.

Step 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 immediately. Enjoy!

Recipe compliments of

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