Quick Mushroom Cauliflower Side (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter
02 -
2 tablespoons extra virgin olive oil
03 -
1 medium yellow onion, thinly sliced
04 -
½ head fresh cauliflower, broken into bite-sized florets
05 -
1 pound baby bella mushrooms, halved or quartered depending on size
06 -
1 teaspoon dried Italian herb blend
07 -
Sea salt and freshly cracked black pepper, to your liking
08 -
¼ cup vegetable stock
09 -
3 garlic cloves, finely minced
10 -
¼ teaspoon crushed red pepper flakes
11 -
1 tablespoon freshly chopped parsley leaves
# Instructions:
01 -
Place your skillet over medium-low heat and add both the butter and olive oil. Once the butter melts completely, toss in your sliced onions and let them cook gently for about 5 minutes, stirring occasionally until they turn golden and sweet.
02 -
Toss in the cauliflower pieces and mushrooms along with the Italian herbs, a good pinch of salt and pepper, and the vegetable stock. Let everything cook together for roughly 10 minutes, stirring now and then, until the veggies develop a nice golden-brown color and become fork-tender.
03 -
Stir in the minced garlic and cook for just 30 seconds more until you can really smell its fragrance. Give it a taste and add more salt or pepper if needed.
04 -
Transfer to your serving dish and sprinkle the red pepper flakes and fresh parsley over the top for a pop of color and flavor.
# Notes:
01 -
The combination of butter and olive oil is key here - the oil helps protect the butter from burning while still giving you that rich, creamy flavor.
02 -
Keep your heat on the lower side when cooking the onions. Patience is important for getting them properly caramelized rather than just fried.
03 -
Give your pan a good shake or stir every few minutes to make sure everything browns evenly and nothing gets stuck or overcooked.
04 -
Store any leftovers in a sealed container in your refrigerator for up to 5 days, or freeze for up to 3 months. Thaw frozen portions overnight in the fridge before reheating.
05 -
Reheat in the microwave on medium power for a couple minutes, or warm it back up in a pan on the stovetop for best results.