Description
A flavorful and hearty Mushroom Cauliflower Skillet recipe that combines tender cauliflower florets and cremini mushrooms sautéed with caramelized onions, garlic, and aromatic Italian seasoning. This easy one-pan dish is perfect as a side or a light main and is garnished with fresh parsley and a touch of red pepper flakes for a subtle kick.
Ingredients
Scale
Vegetables & Herbs
- 1 small onion sliced
- ½ head cauliflower cut into small florets
- 1 pound cremini mushrooms cut in half or quartered if too big
- 3 cloves garlic minced
- 1 tablespoon fresh parsley chopped
Oils & Fats
- ¼ cup unsalted butter
- 2 tablespoons olive oil
Seasonings & Liquids
- 1 teaspoon Italian seasoning
- ¼ cup vegetable broth
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Heat butter and oil: Add the butter and olive oil to a large skillet and heat over medium-low heat. Once the butter has melted, proceed to the next step.
- Caramelize onions: Add the sliced onions to the skillet. Cook slowly for about 5 minutes until the onions start to caramelize and develop a sweet, golden color, stirring occasionally to avoid burning.
- Add vegetables and seasonings: Add the cauliflower florets, cremini mushrooms, Italian seasoning, salt, pepper, and vegetable broth to the skillet. Stir well to combine all ingredients.
- Sauté vegetables: Cook for about 10 minutes, stirring occasionally and moving the mixture around the pan to ensure even browning of the cauliflower and mushrooms.
- Add garlic and finish cooking: Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Adjust seasoning and garnish: Taste and adjust seasoning with salt and pepper if needed. Remove from heat and garnish with red pepper flakes and chopped fresh parsley before serving.
Notes
- Use both butter and olive oil to prevent butter solids from burning and gaining a bitter taste.
- Cook onions slowly over low heat to achieve proper caramelization rather than frying them.
- Stir and move the mushrooms and cauliflower around the skillet regularly to promote even cooking and avoid over-browning.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months in an airtight container.
- Reheat leftovers in the microwave on medium power or in a saucepan; if frozen, thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
