Easy Sautéed Cauliflower & Mushrooms: Low-Carb Heaven

Easy Sautéed Cauliflower & Mushrooms: Low-Carb Heaven

This Easy Sautéed Cauliflower & Mushrooms recipe is a low-carb, flavor-packed dish perfect for any meal. Tender cauliflower and earthy mushrooms are pan-seared to golden perfection, making it a quick and satisfying option. With minimal ingredients and ready in just 20 minutes, it's a great go-to for busy weeknights. Serve as a side dish or enjoy on its own for a light, wholesome meal!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: Cauliflower and Mushroom Saute, Low-Carb Cauliflower and Mushroom Saute

Servings: servings

Calories: 243kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

Ingredients

1 Head Cauliflower (cleaned and cut into small florets)(steam separately)
4 Tbsp Unsalted Butter (or avocado oil)
2 Tbsp Olive Oil
1 Pound Mushrooms (cleaned and sliced)
1 Onion (sliced or chopped)
6 Cloves Garlic (minced)
1 Tsp Dried Thyme
4 Tbsp Vegetable Stock (or chicken stock)
2 Tbsp Fresh Parsley (chopped)
½ Cup Parmesan Cheese (optional)
Salt and Black Ground Pepper (to taste)

Instructions

Steam the Cauliflower: Place the cauliflower florets in a microwave-safe dish with a small amount of water. Cover and microwave for 4-5 minutes until tender. Drain any excess water and set aside.
Sauté the Mushrooms: In a large skillet, add olive oil and melt 4 tablespoons of unsalted butter (or avocado oil) over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and all moisture has evaporated about 7-8 minutes. Remove from the pan and set aside.
Add the Onions: Stir in the sliced or chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
Sauté the Garlic: Add the minced garlic to the skillet and sauté for 1 minute, until fragrant, stirring to prevent burning.
Add Herbs & Stock: Sprinkle 1 teaspoon of dried thyme into the skillet, then pour in 4 tablespoons of vegetable or chicken stock. Stir well to combine.
Combine with Mushrooms, Cauliflower, and Cheese: Gently fold in the steamed cauliflower florets and sauteed mushrooms. Combine to well-coated with the buttery, herbed sauce. Sprinkle the optional parmesan cheese on top and allow to melt (if you are vegan omit this ingredient or use a vegan parmesan cheese option).
Season & Garnish: Season the dish with salt and freshly ground black pepper to taste. Garnish with 2 tablespoons of freshly chopped parsley before serving.
Enjoy your delicious sautéed cauliflower and mushrooms!

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