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Garlic Butter Mushrooms and Cauliflower Skillet Recipe

Garlic Butter Mushrooms and Cauliflower Skillet Recipe
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head of cauliflower cut into florets
  • 2 cups of fresh mushrooms sliced (button or cremini)
  • 4 tablespoons of unsalted butter
  • 4 cloves of garlic minced
  • 1 teaspoon of fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons of freshly chopped parsley for garnish

Equipment

  • 1 Large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Spatula
  • 1 Measuring cups
  • 1 Measuring spoons

Method
 

  1. Begin by washing and cutting the cauliflower into bite-sized florets. Slice the mushrooms and set them aside.
  2. In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the cauliflower florets to the skillet and season with salt and pepper. Sauté for about 5 minutes until the cauliflower starts to soften.
  4. Stir in the sliced mushrooms and fresh thyme. Continue to cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and the cauliflower is cooked through.
  5. Taste and adjust the seasoning if necessary. Remove from heat and garnish with freshly chopped parsley before serving.

Notes

Storage & Reheating:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat until heated through, adding a splash of water or broth if needed to prevent sticking.
Variations:
- For a spicy kick, add a pinch of red pepper flakes while sautéing the garlic.
- Replace the butter with olive oil for a dairy-free version.
- Add grated Parmesan cheese right before serving for an extra layer of flavor.
- Include other vegetables such as bell peppers or spinach for added nutrition and color.