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Easy Plant Based Keto Cauliflower and Mushroom Skillet
How to Make It
Step 1
Add the oil to a cast-iron skillet and place it over medium heat. Chop the onions and add them to the pan. Cook for 3 minutes until translucent.
Step 2
Add the mushrooms and cook for 5 minutes, occasionally stirring to caramelize all sides. Cut the cauliflower into florets and add them to the pan. Cook for 10 minutes until the cauliflower florets are soft and caramelized, stirring occasionally.
Step 3
Add the vegetable broth. Scrape the pan to release all the delicious flavors from the pan. Cook until the broth evaporates.
Step 4
Mince the garlic and finely chop the parsley. Add them to the skillet, and season with salt and pepper. Cook for 1-2 more minutes.
Step 5
Taste and adjust seasoning if needed. Sprinkle with a little more parsley and take it off the heat. Serve immediately.
Ingredients
- Cauliflower, raw – 0.5 medium – head – 5″ to 6″ diameter
- Extra virgin olive oil – 4 tbsp
- Onion – 0.25 small
- Mushrooms, raw – 400 g
- Vegetable broth, bouillon or consomme – 4 tbsp
- Parsley – 4 tbsp, chopped
- Garlic – 4 clove
- Salt – 0.75 tsp
- Black pepper – 0.5 tsp
