Garlic Butter Mushrooms Cauliflower Skillet
A delightful blend of sautéed mushrooms and tender cauliflower in a rich garlic butter sauce, perfect for any meal.
Ingredients
Main Ingredients
- 1 head cauliflower, chopped into small florets
- 8 ounces mushrooms, sliced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley, chopped
- to taste Salt
- to taste Pepper
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Begin by preparing your ingredients. Chop the cauliflower into small florets and slice the mushrooms.
Cooking
- In a large skillet, melt the butter over medium heat. Once the butter is melted and bubbling, add the minced garlic. Sauté for about 1 minute until fragrant but not browned.
- Add the sliced mushrooms to the skillet. Stir frequently, cooking until the mushrooms are soft and have released most of their moisture, usually about 4-5 minutes.
- Next, add the chopped cauliflower florets to the skillet. Stir to combine, ensuring the cauliflower is well-coated in the garlic butter.
- Season the mixture with salt and pepper to taste. Cook, stirring occasionally, until the cauliflower is tender and slightly golden, about 8-10 minutes.
- Once cooked, remove the skillet from heat. Sprinkle with fresh thyme and parsley before serving.
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Notes
Serve as a side with grilled chicken or fish, or over rice or quinoa for a vegetarian main. Consider topping with grated cheese for added richness.