Description

A savory, low-carb skillet dish featuring perfectly browned garlic mushrooms and crispy cauliflower, making it a satisfying and healthy option for any meal.

Ingredients

Units Scale

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
1/2 teaspoon salt and pepper, or to taste

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Instructions

Prepare the Base: In a large skillet, heat butter and olive oil over medium-high heat. Add the chopped onion and sauté for 3 minutes until softened.
Cook Mushrooms: Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until they release moisture and begin to brown.
Add Cauliflower: Stir in the cauliflower florets and cook for 8-10 minutes, letting them develop golden, crispy edges.
Add Stock and Herbs: Pour in the vegetable stock, stirring to combine. Let it reduce slightly for about 2 minutes.
Season and Finish: Add thyme, half the parsley, and minced garlic. Cook for 30 seconds until aromatic. Season with salt and pepper to taste. Sprinkle with the remaining parsley and serve immediately.

Notes

For a vegan option, substitute butter with more olive oil or vegan butter.
Add a pinch of red chili flakes for a bit of heat.
Pairs well with a side of quinoa or as a topping for mashed potatoes.

Nutrition

Serving Size: 1
Calories: 200 kcal