Prep Time: 5 mins | Cook time: 20 mins

Ingredients

4 tbsp butter, or ghee

1 tbsp olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 pound mushrooms, cleaned

2 tbsp beef or chicken broth

1 tsp fresh thyme leaves, chopped

2 tbsp fresh parsley, chopped

4 cloves garlic, minced

Salt and Pepper, to taste

Instructions

  1. Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
  2. 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. Keep an eye on it so they don’t burn either.
  3. 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.
  4. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
  5. Add thyme, 1 tbsp of parsley, and garlic. Cook the mushrooms and cauliflower for half a minutes, until fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately.