Sautéed Cauliflower and Mushroom Medley 🍄🥦
A simple yet flavorful veggie dish that pairs perfectly with any main course or can be enjoyed on its own!
Ingredients
- Rich Base: ¼ cup unsalted butter 2 tablespoons olive oil
- Aromatics: 1 small onion thinly sliced, 3 cloves garlic (minced)
- Main Veggies: ½ head cauliflower cut into small florets, 1 pound cremini mushrooms (halved or quartered if large)
- Seasoning: 1 teaspoon Italian seasoning salt & pepper to taste
- Flavor Boosters: ¼ cup vegetable broth ¼ teaspoon red pepper flakes
- Fresh Touch: 1 tablespoon fresh parsley chopped
Instructions
- Caramelize the Onions:
- In a large skillet, melt the butter with olive oil over medium-low heat.
- Add sliced onions and cook for about 5 minutes until they start to caramelize. Keep the heat low to avoid frying the onions.
- Cook the Veggies:
- Add cauliflower florets and cremini mushrooms to the skillet.
- Sprinkle with Italian seasoning, salt, and pepper. Pour in vegetable broth.
- Cook for about 10 minutes, stirring occasionally for even browning, until the veggies are tender and golden.
- Add Aromatics and Seasoning:
- Add minced garlic and cook for another 30 seconds until fragrant.
- Taste and adjust seasoning with salt and pepper as needed.
- Finish and Serve:
- Garnish with red pepper flakes for a touch of heat and fresh parsley for a burst of freshness.
- Serve hot and enjoy!
Notes
Balance of Butter and Oil: Using both prevents the butter from burning, giving a rich flavor without bitterness.
Caramelizing Onions: Cook onions low and slow for a sweet, caramelized flavor.
Even Cooking: Stir veggies around the pan to ensure even browning.
Storage and Reheating:
Leftovers: Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
To Reheat: Microwave on medium power or reheat in a skillet. Thaw overnight in the fridge if frozen.
Caramelizing Onions: Cook onions low and slow for a sweet, caramelized flavor.
Even Cooking: Stir veggies around the pan to ensure even browning.
Storage and Reheating:
Leftovers: Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
To Reheat: Microwave on medium power or reheat in a skillet. Thaw overnight in the fridge if frozen.
