Description
A delicious and savory dish featuring garlic butter sautéed cauliflower and mushrooms, perfect as a side or a light meal.
Ingredients
Scale
- 2 cups cauliflower florets
- 8 ounces mushrooms, sliced
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
- Stir in the cauliflower florets and dried thyme. Season with salt and pepper. Cook for an additional 8-10 minutes, stirring occasionally, until the cauliflower is tender and slightly caramelized.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- For a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.
- You can substitute olive oil for butter for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg