This skillet mushroom and cauliflower is an easy side dish to make for any meal! Cauliflower and mushrooms are two of my favourite foods and they go so well together, especially when combined with butter and garlic! This dish is really easy to make! You start by cooking whole button or cremini mushrooms in a large skillet until they have released their liquids, before adding the cauliflower to continue to cook until everything is nice and tender and golden brown! The seasoning for this dish is pretty simple with butter and garlic along with some earthy thyme. Some options for changing this up include adding things like red pepper flakes or parmesan, balsamic vinegar, parsley, lemon juice, etc. This butter-garlic mushrooms and cauliflower side is perfect for any meal and the fact that it’s made on the stovetop is often a bonus since oven time can be at a premium if the main is a roast.
Skillet Butter and Garlic Mushrooms and Cauliflower
A stove top skillet mushroom and cauliflower side dish in plenty of butter and garlic!
ingredients
- 2 tablespoons oil
- 2 tablespoons butter
- 1 pound whole button mushrooms
- 1/2 small head cauliflower, cut into florets
- 1 small onion, diced
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 pinch red pepper flakes (optional)
- salt and pepper to taste
directions
- Heat the oil and melt the butter in a large skillet over medium-high heat.
- Add the mushrooms and cook until they release their liquid and it cooks off, about 10-15 minutes.
- Add the cauliflower and onion and cook until the cauliflower and mushrooms are lightly golden brown, about 10-15 minutes.
- Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
- Season with salt and pepper to taste.
Option: Mix in some nutritional yeast after removing from heat.
Option: Serve topped with fresh chopped parsley.
Option: Add a splash of balsamic vinegar at the end!
Option: Add a splash of lemon juice at the end to brighten it up a bit.
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We had this for dinner last night. Thank you for the inspiration, Kevin! Your recipes are all first-rate.