Garlic Mushrooms Cauliflower Skillet

4 Tbsp unsalted butter (or ghee)

1 Tbsp olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 lb mushrooms, cleaned

2 Tbsp low sodium vegetable stock

1 tsp fresh thyme leaves, chopped

2 Tbsp fresh parsley, chopped

4 cloves garlic, minced

salt and pepper to taste

 

Heat the butter and oil in a large skillet over medium-high heat.  Saute the onion until softenened (about 3 minutes)

Add the mushrooms and cook for about 4-5 minutes on all sides.  Make sure the mushrooms render as much moisture as possible.  Brown them a little more if necessary, to avoid the side dish becoming soggy at the end.  

Once mushrooms are well browned, add cauliflower florets.  Cook until golden and crispy on the edges, about 8-10 minutes.  Veggies must be well browned.

Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.

Add thyme, 1 Tbsp of parsley, and garlic.  Cook the mushrooms and cauliflower for half a minute, until fragrant.  Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately.