Garlic Mushrooms Cauliflower Skillet
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Looking for an easy and delicious way to get your vegetables in? Look no further than this Garlic Mushrooms Cauliflower Skillet! This side dish is packed with nutritious ingredients and is super easy to make.
The mushrooms and cauliflower are both excellent sources of vitamins and minerals, and adding garlic and thyme gives this dish an extra flavour boost. This dish is also relatively low in calories, making it a great option for those watching their weight.
Ingredients:
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 onion, chopped
1/2 head cauliflower, cut into thin florets
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
Salt and pepper to taste
Directions:
1. Heat the butter and olive oil over medium-high heat in a large fry pan. Sauté the onion and cook until softened, about 3 minutes.
2. Add the mushrooms and cook on all sides for 4-5 minutes until they are browned. Make sure to render as much moisture as possible from the mushrooms to avoid a soggy dish.
3. Add the cauliflower florets and cook for 8-10 minutes, or until golden and crispy on the edges. They must be well-browned.
4. Pour in the vegetable stock and cook for 2 minutes to reduce the sauce slightly.
5. Add the 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 the remaining parsley.
6. Serve with fresh salad or with mashed potato. Enjoy!
This dish is bursting with flavour and will surely be a hit with your guests. So go ahead and try it – you won’t be disappointed!
The mushrooms and cauliflower are both excellent sources of vitamins and minerals, and adding garlic and thyme gives this dish an extra flavour boost. This dish is also relatively low in calories, making it a great option for those watching their weight.
Ingredients:
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 onion, chopped
1/2 head cauliflower, cut into thin florets
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
Salt and pepper to taste
Directions:
1. Heat the butter and olive oil over medium-high heat in a large fry pan. Sauté the onion and cook until softened, about 3 minutes.
2. Add the mushrooms and cook on all sides for 4-5 minutes until they are browned. Make sure to render as much moisture as possible from the mushrooms to avoid a soggy dish.
3. Add the cauliflower florets and cook for 8-10 minutes, or until golden and crispy on the edges. They must be well-browned.
4. Pour in the vegetable stock and cook for 2 minutes to reduce the sauce slightly.
5. Add the 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 the remaining parsley.
6. Serve with fresh salad or with mashed potato. Enjoy!
This dish is bursting with flavour and will surely be a hit with your guests. So go ahead and try it – you won’t be disappointed!
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