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Irresistible Garlic Butter Mushrooms & Cauliflower in 30 Minutes

garlic butter mushrooms and cauliflower
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A flavorful and easy-to-make side dish featuring sautéed mushrooms and cauliflower in a garlic butter sauce.

Ingredients

Scale
  • 1 large head cauliflower, cut into small florets (about 5–6 cups)
  • 16 oz whole button mushrooms (or cremini), cleaned (leave whole or halve)
  • 3 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 5 cloves garlic, minced
  • 1/2 cup chicken broth (or veggie broth)
  • 1 tbsp lemon juice (optional but brightens it up)
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika (optional)
  • 3/4 tsp salt (plus more to taste)
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat 1 tbsp butter + olive oil in a large skillet over medium-high heat.
  2. Add mushrooms in a single layer. Cook 6–8 minutes, stirring occasionally, until browned and glossy. Remove to a plate.
  3. riaAdd remaining 2 tbsp butter to the skillet. Add cauliflower florets and season with salt, pepper, and Italian seasoning.
  4. Cook 8–10 minutes, stirring now and then, until cauliflower is tender with golden edges.
  5. Add garlic and cook 30 seconds until fragrant.
  6. Pour in broth and scrape up browned bits. Simmer 2–3 minutes until mostly reduced and coating the veggies.
  7. Return mushrooms to the pan, toss to coat, and cook 1–2 minutes to warm through.
  8. Finish with parsley and a squeeze of lemon juice if using. Serve hot.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Adjust seasoning to taste.

Nutrition

Keywords: garlic butter mushrooms and cauliflower, cauliflower mushroom skillet, one pan veggie recipe, keto vegetable side, sautéed mushrooms and cauliflower, gluten free side dish

Find it online: https://zoerecipe.com/garlic-butter-mushrooms-and-cauliflower-recipe/