This Garlic Butter Mushrooms and Cauliflower dish is a savory, flavorful side that’s easy to make and irresistibly delicious. Tender cauliflower florets and earthy cremini mushrooms are cooked to perfection in a rich garlic butter sauce, elevated with a touch of white wine and fresh herbs. This dish works wonderfully as a side to grilled meats, roasted chicken, or even as a vegetarian main course.
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:
- Prepare the Ingredients : Clean the mushrooms and trim the stems if necessary. Dice the shallots, mince the garlic, and chop the fresh herbs.
- Cook the Cauliflower : In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cauliflower florets to the skillet and season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until the cauliflower starts to become tender and slightly golden. Remove the cauliflower from the skillet and set aside.
- Cook the Mushrooms : In the same skillet, add the remaining 2 tablespoons of butter. Add the diced shallots and cook for 2 minutes until softened. Add the cremini mushrooms and season with salt and pepper. Sauté for 5-7 minutes until the mushrooms are browned and tender.
- Combine and Add Garlic and Herbs : Return the cooked cauliflower to the skillet with the mushrooms. Stir in the minced garlic, fresh thyme, and parsley. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Deglaze the Pan : Add the white wine and chicken stock to the skillet, stirring to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until the liquid reduces slightly and coats the vegetables.
- Serve : Remove from heat and adjust seasoning with additional salt and pepper, if needed. Transfer to a serving dish and garnish with additional parsley if desired. Serve warm.
Conclusion:
This Garlic Butter Mushrooms and Cauliflower is a simple yet elegant dish that perfectly balances buttery richness with fresh herbal notes. The combination of tender cauliflower and flavorful mushrooms creates a side dish that’s both versatile and crowd-pleasing. Whether served alongside your favorite proteins or as a standalone vegetarian dish, this recipe is sure to become a go-to favorite!
Garlic Butter Mushrooms and Cauliflower
A rich and flavorful side dish featuring sautéedcremini mushrooms and cauliflower florets, cooked in garlic butter with freshthyme, parsley, and a splash of white wine for added depth.
- 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
- Prepare the Ingredients : Clean the mushrooms and trim the stems if necessary. Dice the shallots, mince the garlic, and chop the fresh herbs.
- Cook the Cauliflower : In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cauliflower florets to the skillet and season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until the cauliflower starts to become tender and slightly golden. Remove the cauliflower from the skillet and set aside.
- Cook the Mushrooms : In the same skillet, add the remaining 2 tablespoons of butter. Add the diced shallots and cook for 2 minutes until softened. Add the cremini mushrooms and season with salt and pepper. Sauté for 5-7 minutes until the mushrooms are browned and tender.
- Combine and Add Garlic and Herbs : Return the cooked cauliflower to the skillet with the mushrooms. Stir in the minced garlic, fresh thyme, and parsley. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Deglaze the Pan : Add the white wine and chicken stock to the skillet, stirring to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until the liquid reduces slightly and coats the vegetables.
- Serve : Remove from heat and adjust seasoning with additional salt and pepper, if needed. Transfer to a serving dish and garnish with additional parsley if desired. Serve warm.