A stove top skillet mushroom and cauliflower side dish in plenty of butter and garlic! Perfect paired with Pasta Broccoli Salad.

Prep: 10 mins | Cook: 30 mins | Total: 40 mins

Ingredients

• 2 tablespoons oil
• 2 tablespoons butter
• 1 pound whole button mushrooms
• 1/2 small head cauliflower, cut into florets
• 1 small onion, diced
• 4 cloves garlic, chopped
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 pinch red pepper flakes (optional)
• salt and pepper to taste

Directions

1. Heat the oil and melt the butter in a large skillet over medium-high heat.
2. Add the mushrooms and cook until they release their liquid and it cooks off, about 10-15 minutes.
3. Add the cauliflower and onion and cook until the cauliflower and mushrooms are lightly golden brown, about 10-15 minutes.
4. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
5. Season with salt and pepper to taste.

Options

• Mix in 2-4 tablespoons of grated parmigiana Reggiano (parmesan cheese) after removing from heat.
• Mix in some nutritional yeast after removing from heat.
• Serve topped with fresh chopped parsley.
• Add a splash of balsamic vinegar at the end!
• Add a splash of lemon juice at the end to brighten it up a bit.

Nutrition Facts: Calories 157, Fat 13g (Saturated 4g, Trans 0.3g), Cholesterol 15mg, Sodium 17mg, Carbs 8g (Fiber 2g, Sugars 3g), Protein 4g