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This skillet combo of garlic cauliflower and mushrooms has become my weeknight side dish of choice. Caramelized cauliflower with earthy mushrooms just works so well together, every bite is super tasty.
I whip this up any time veggie skeptics come over for dinner. Even my pickiest pals can’t get enough and always beg for how to make it.
Mouthwatering Ingredients
- 4 tablespoons unsalted butter or ghee: brings all the richness
- 1 tablespoon olive oil: keeps butter from getting too hot
- 1/2 onion sliced thin: builds a gentle flavor base
- 1/2 head cauliflower in small florets: pick one that feels heavy and looks crisp
- 500 g mushrooms cleaned: go for fresh white mushrooms if possible
- 2 tablespoons low-sodium veggie broth: amps up that tasty depth
- 1 teaspoon chopped fresh thyme: fresh herbs make it pop more
- 2 tablespoons fresh parsley, chopped: keeps things bright and green
- 4 garlic cloves minced: can’t skip this key flavor
- Salt and pepper as you like: don’t be shy with it
Step-By-Step Simple Instructions
- Bump up the flavor:
- Toss in thyme, a spoonful of parsley, and garlic. Sauté for half a minute till everything smells great. Sprinkle over the rest of the parsley and season well with salt and pepper. Serve hot.
- Deglaze the pan:
- Pour in veggie broth, let it bubble for a couple of minutes to thicken just a bit. This helps the flavor coat every veggie piece.
- Add cauliflower:
- Once your mushrooms look golden, toss in cauliflower florets. Cook 8-10 minutes till they’re crisp around the edges and golden brown all over. That’s where all the flavor comes from.
- Cook mushrooms:
- Stir mushrooms in next and let them sit 4-5 minutes, turning now and then so they cook on all sides. Let them release their water and keep them over direct heat for golden edges. If some start to darken too quickly, lower the heat a notch.
- Soften the onion:
- Get butter and oil hot in a big pan on medium-high. Add the onion. Cook until it turns soft, like 3 minutes. Keep it from browning, so it stays sweet.
This came from a last-minute dinner where I had to use whatever veggies I had left. Turns out, the combo of mushrooms and cauliflower was so tasty, now it’s on my regular meal list.
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Storage and Make Ahead Tips
You can prep this up to 2 days early. Keep it in the fridge in a tight container, and use a pan on low-medium to reheat so the veggies stay firm. Stir in a dab of butter to wake up the flavors again.
Tasty Twists to Try
For a heartier version, stir in roasted cashews or pine nuts in the last minutes of cooking. Or swap in spices like cumin or smoked paprika to change it up. Cheese fan? Grate a little parmesan over the top right before eating.
Perfect Pairings
This skillet beauty goes great with grilled steak, simple white fish, or pile it over quinoa for a full veggie meal. Got brunch plans? Top it off with a poached egg for something extra fancy.
Frequently Asked Questions
- → How can I make mushrooms golden brown?
Cook mushrooms over medium-high heat, and don’t overcrowd the pan! Let them sit undisturbed for a while to get that nice crust.
- → Can I swap cauliflower for another veggie?
Sure, you could use broccoli or even zucchini. Just adjust the cooking time as needed for each vegetable.
- → What kind of mushrooms work best?
Button mushrooms, portobellos, or shiitakes all work great. Pick your favorite!
- → How do I store leftovers?
Keep the leftovers in an airtight container in the fridge for up to three days. When ready to enjoy, reheat gently in a skillet.
- → What should I serve this with?
This dish pairs well with roasted chicken, grilled fish, or even simple sides like rice or pasta.