The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!
5 stars (10 ratings)
Ingredients
4tablespoonsunsalted butter, divided
2shallots, diced
12ouncescremini mushrooms
3cupssmall to medium cauliflower florets
Kosher salt and freshly ground black pepper, to taste
3clovesgarlic, minced
2teaspoonschopped fresh thyme leaves
2tablespoonschopped fresh parsley leaves
3tablespoonsdry white wine
3tablespoonschicken 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.