Garlic Butter Mushrooms and Cauliflower - The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!

The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!

Garlic Butter Mushrooms and Cauliflower - The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!

I absolutely love mushrooms. LOVE LOVE LOVE.

Cauliflower, though? Eh, it’s not entirely my favorite. But when you mix the two of them with garlicky, buttery goodness, it’s the perfect marriage.

Garlic Butter Mushrooms and Cauliflower - The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!

It’s also the perfect accompaniment to any main dish, especially for your vegetarian friends/family members/guests.

Sometimes I’ll make this with the cilantro lime chicken thighs (great pairing, BTW) but my plate will be 10% chicken, 90% GB mushrooms and cauliflower. Balance, folks, balance.

Garlic Butter Mushrooms and Cauliflower - The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!

Garlic Butter Mushrooms and Cauliflower

The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!
5 stars (8 ratings)

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 2 shallots, diced
  • 12 ounces cremini mushrooms
  • 3 cups small to medium cauliflower florets
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 3 tablespoons dry white wine
  • 3 tablespoons chicken stock

Instructions

  • Melt 3 tablespoons butter in a large skillet over medium heat.
  • Add shallot, and cook, stirring frequently, until tender, about 2-3 minutes. Add mushrooms, and cook, stirring often until beginning to brown, about 5 minutes.
  • Stir in cauliflower; season with salt and pepper, to taste. Cook, stirring often, until golden and tender, about 5-6 minutes.
  • Stir in garlic, thyme and parsley until fragrant, about 1 minute.
  • Stir in wine and chicken stock, scraping any browned bits from the bottom of the skillet.
  • Remove from heat. Stir in remaining 1 tablespoon butter; season with salt and pepper, to taste.
  • Serve immediately.

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