Garlic Butter Mushrooms and Cauliflower

Chock full of veggies, easy to make + loaded with garlicky-buttery goodness! Recipe is adapted from Damn Delicious and serves 4-6.

INGREDIENTS

• 4 tablespoons oil or vegan butter, divided

• 2 shallots, diced (or use a small onion)

• 12 ounces cremini mushrooms (or any mushrooms you like, sliced)

• 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 vegetable broth

INSTRUCTIONS

1. Heat 3 tablespoons oil or vegan 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 broth, scraping any browned bits from the bottom of the skillet.

6. Remove from heat. Stir in remaining 1 tablespoon oil or vegan butter; season with salt and pepper to taste.

7. Serve immediately and enjoy!

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