Garlic Mushrooms Cauliflower Skillet

Ingredients

Base:

• 4 tablespoons unsalted butter, divided

• 1 tablespoon olive oil

• 1/2 medium onion, chopped

• 2 shallots, diced

Vegetables:

• 1/2 head cauliflower, cut into florets

• 1 pound cremini or button mushrooms, cleaned and halved

Aromatics & Seasonings:

• 4 cloves garlic, minced

• 1 teaspoon fresh thyme leaves, chopped

• 2 tablespoons fresh parsley, chopped

• 1/2 teaspoon salt and pepper, to taste

• 1/4 teaspoon red pepper flakes (optional)

Liquid:

• 2 tablespoons vegetable broth or stock

Instructions

Prepare Base:

1. Heat 3 tablespoons butter and olive oil in a large skillet over medium-low heat

2. Add chopped onion and cook until softened and lightly caramelized, about 4-5 minutes

Cook Mushrooms:
3. Increase heat to medium-high and add mushrooms to the skillet
4. Cook mushrooms for 4-5 minutes on all sides until well browned and moisture has evaporated
5. Ensure mushrooms are golden brown to prevent the dish from becoming soggy

Add Cauliflower:
6. Add cauliflower florets to the skillet with the mushrooms
7. Cook until golden and crispy on the edges, about 8-10 minutes, stirring occasionally
8. Vegetables should be well browned and tender

Finish the Dish:
9. Pour in vegetable stock and cook for 2 minutes to reduce slightly
10. Add minced garlic, thyme, and 1 tablespoon of parsley
11. Cook for 30 seconds until fragrant
12. Stir in remaining 1 tablespoon butter and season generously with salt and pepper
13. Sprinkle with remaining parsley and red pepper flakes if using
14. Serve immediately while hot

This low-carb, keto-friendly skillet dish serves 4-6 people and takes about 20 minutes to prepare, making it perfect as a side dish or light main course.