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This garlicky sauté of cauliflower and mushrooms is hands down my weeknight veggie go-to. When mushrooms’ earthy vibe hits crispy browned cauliflower, your taste buds just chill out. It’s that good.
Whenever I’ve got picky friends over who aren’t into veggies, I whip up this pan. Even the stubborn ones come back begging for more and want all the details.
Vibrant Ingredients
- 4 tablespoons unsalted butter or ghee: makes everything extra lush
- 1 tablespoon olive oil: keeps the butter from getting burnt
- 1/2 head cauliflower, chopped into florets: pick one that feels heavy and looks crisp
- 500 g cleaned mushrooms: go for the freshest white mushrooms you can score
- 1/2 onion, sliced: brings the base layer of mellow taste
- 2 tablespoons low-sodium veggie broth: boosts the overall depth
- 4 minced garlic cloves: you can't skip this
- 1 teaspoon fresh thyme leaves, chopped: pick fresh for the flavor pop
- 2 tablespoons fresh parsley, chopped: brightens up the ending look and taste
- Salt and black pepper to taste: season it up how you like
Easy Step-by-Step Directions
- Add the finishing flavors:
- Drop in the thyme, a spoonful of parsley, and the garlic. Sauté everything for 30 seconds till your kitchen smells amazing. Sprinkle on the leftover parsley, throw in salt and pepper, and serve right away.
- Pile in the cauliflower:
- Once the mushrooms are a lovely golden, toss in those cauliflower florets. Let them cook till the edges crisp up and get some brown color, about 8–10 minutes. Don’t rush this—they’ve gotta get that texture.
- Start with the onion:
- Melt your butter with the oil in a large pan over medium-high heat. Toss in the onion and cook for around 3 minutes, letting it soften but not go brown (bitterness is no good).
- Sear those mushrooms:
- Add the mushrooms and fry them for 4 to 5 minutes on all sides. You want them to lose their water and turn golden. If they need more time, let them, but don’t let them burn or make everything soggy.
- Splash in some broth:
- Pour in the veggie broth. Let it cook for a couple of minutes so the liquid shrinks down to a tasty sauce that hugs the veggies.
I stumbled into this dish during a last-minute dinner where I had to use whatever veggies were hanging out in my fridge. Turns out, cauliflower and mushrooms together just click, so now it’s a regular thing in my house.
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Make-Ahead and Storage Tips
You can make this up to two days early and stash it in a sealed container in your fridge. When you wanna reheat, skip the microwave—warm it up in a skillet over gentle heat so the texture stays spot on. A scoop of butter while heating makes it even better.
Tasty Twists
To bulk it up, stir in roasted cashews or pine nuts at the end. Want a new flavor spin? Add a pinch of cumin or smoked paprika. If you’re into cheese, shower on some parmesan before serving for a creamy finish.
Serving Ideas
This pan goes with just about anything—a grilled steak, flaky white fish, or over quinoa for a no-meat meal. Fancy brunch? Try it with a poached egg right on top.
Frequently Asked Questions
- → How to get perfectly golden mushrooms?
Cook mushrooms over medium-high heat, avoiding overcrowding the pan. Don’t stir too often, which helps them brown more evenly.
- → Can I swap cauliflower for another vegetable?
Sure! Broccoli or zucchini works great too. Just adjust the cooking time to suit the veggie.
- → What mushrooms work best?
Button mushrooms, portobellos, or shiitakes are ideal options. Pick the one you love most!
- → How do I store leftover food?
Pop leftovers into an airtight container and keep them in the fridge for up to 3 days. Reheat gently in a pan before serving.
- → What goes well with this dish?
Pair it with roasted chicken, fish, or enjoy it alongside rice or pasta for a hearty meal.