Garlic Mushrooms Cauliflower Skillet
Quick low-carb skillet with garlicky mushrooms and tender cauliflower in buttery sauce. Keto-friendly, ready in 25 minutes.
Equipment
- Large skillet
- Spatula
Ingredients
- 1 medium head cauliflower cut into bite-sized florets (about 4 cups)
- 12 ounces cremini mushrooms sliced thick
- 4 cloves garlic minced
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1/2 cup low-sodium vegetable broth
- 1 teaspoon fresh thyme leaves chopped
- Salt and black pepper to taste
- 1 tablespoon fresh parsley chopped for garnish
- 1/2 lemon juice (optional)
Instructions
- Heat olive oil and 1 tbsp butter in large skillet over medium-high. Add minced garlic, sauté 30 seconds.
- Add sliced mushrooms, cook 5 minutes until browned and juicy.
- Push aside, add remaining butter. Add cauliflower florets, season with salt and pepper.
- Pour in vegetable broth, cover, simmer 8-10 minutes until tender-crisp.
- Uncover, reduce liquid. Stir in thyme and lemon juice if using. Garnish with parsley.
Notes
- Pat veggies dry for crisp edges.
- Use cast iron for best sear.
- Vegan: swap butter for oil.