Garlic Butter Mushrooms and Cauliflower

This Garlic Butter Mushrooms and Cauliflower dish is the perfect side! It’s packed with veggies, easy to make, and absolutely loaded with garlicky-buttery goodness. While cauliflower isn’t always my favorite, pairing it with rich, savory mushrooms and that irresistible sauce makes all the difference.

The combination of tender mushrooms and roasted cauliflower, coated in a flavorful garlic butter, creates a dish that’s both simple and incredibly satisfying. It’s a great way to elevate everyday vegetables into something truly delicious.

This side pairs beautifully with just about any main course and is a fantastic option for your vegetarian friends, family members, or guests. Whether for a casual weeknight dinner or a special gathering, it’s sure to be a hit!

Garlic Butter Mushrooms and Cauliflower

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This Garlic Butter Mushrooms and Cauliflower dish is the perfect side! It’s packed with veggies, easy to make, and absolutely loaded with garlicky-buttery goodness. While cauliflower isn’t always my favorite, pairing it with rich, savory mushrooms and that irresistible sauce makes all the difference.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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

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

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