Garlic Mushrooms Cauliflower Skillet
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 eatwell101.com