Sauteed mushrooms with cauliflower crumbles recipe
Make sautéed cauliflower and mushrooms with garlic using one simple trick that keeps the florets crisp-tender and the mushrooms deeply browned, not watery.
Servings: 6 servings
Ingredients
- 10-12 oz cauliflower florets
- 1.5 lb white button mushrooms or cremini (baby bella) mushrooms
- 0.8 oz garlic finely minced, about 2 large
- 1 oz shallot finely minced, about 1 large
- 6 tbsp olive oil (2 tbsp + 1/4 cup)
- ½ tsp coarse sea salt or to taste
- ¼ tsp ground black pepper or to taste
- 1 tbsp chicken stock vegetable stock, or white wine
- 2 tbsp chopped fresh parsley plus more for serving
- Sprinkle grated parmesan cheese or cashew parmesan cheese
Instructions
- Prepare the vegetables: Break the cauliflower into small, bite-size florets. Remove the mushroom stems and roughly chop them. Leave very small mushroom caps whole, halve medium ones, and quarter large ones so the pieces are similar in size. Place the minced garlic and shallot in a small bowl.
- Sauté the cauliflower: Preheat a large 12-inch stainless-steel or cast-iron skillet over medium-high heat until hot, about 3 minutes. Reduce the heat to medium and add 2 tablespoons of olive oil. Add the cauliflower and lightly season with salt and pepper. Sauté for 4–5 minutes, tossing every 1–2 minutes, until crisp-tender with lightly browned edges. Transfer to a plate.
- Brown the mushrooms: Add the remaining ¼ cup olive oil to the same skillet. Add the mushroom caps and chopped stems, then lightly season with salt and pepper. Spread them out as much as possible. Cook for 12–15 minutes, turning every 4–5 minutes, until deeply browned and almost all the liquid has evaporated. Use a splatter guard, not a lid, so the steam can escape.
- Finish together: Return the cauliflower to the skillet. Add the garlic, shallot, and another small pinch of salt. Sauté and toss for about 15 seconds, until the aromatics begin to soften.
- Deglaze and serve: Add the stock or white wine and toss for another 15 seconds, loosening any browned bits from the skillet. Add 1 tablespoon parsley and toss again. Transfer to a serving plate and finish with the remaining parsley and Parmesan. Serve warm.
Notes
- Keep the pieces similar: Leave tiny mushroom caps whole, halve medium ones, and quarter large ones so they finish cooking at roughly the same time.
- Give the mushrooms time: Turning them only every 4–5 minutes gives them time to develop a deep golden color.
- Let the moisture escape: A splatter guard controls the oil splatter while allowing steam to escape. A lid traps moisture and makes the mushrooms steam.
- Check the pan before combining: If liquid remains after 15 minutes, continue sautéing the mushrooms until you no longer see water pooling in the pan. The skillet can still look lightly coated with oil, but it shouldn’t look wet or watery before returning the cauliflower.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 217mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg
