Description
A savory and comforting one-pan dish featuring tender cauliflower florets and sautéed mushrooms in a fragrant garlic butter sauce, perfect as a side or a light meal.
Ingredients
1 medium head cauliflower, cut into florets
8 oz (225 g) mushrooms, sliced
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup vegetable broth or water
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat until melted and hot.
- Add the minced garlic and sauté for about a minute until fragrant, without browning.
- Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release moisture and start to brown.
- Add cauliflower florets, stirring to combine.
- Pour in the vegetable broth or water, cover the skillet, and steam the cauliflower for 7–8 minutes, stirring occasionally, until tender but still slightly crisp.
- Remove the lid, season with thyme, salt, and pepper. Cook uncovered for another 2–3 minutes to evaporate any remaining liquid.
- Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
Notes
Use fresh or thawed and drained frozen cauliflower to avoid excess moisture.
Button or cremini mushrooms work best, but other varieties can be used.
Swap butter with vegan butter or more olive oil for a vegan version.
Add cooked chickpeas or white beans for more protein.
Reheat gently in a skillet with a splash of broth to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
