This ghee mushroom and cauliflower dish is hearty and delicious. It is packed with nutrients and a buttery taste and makes a delicious side dish for any dinner. Looking for an entree? Add in your favorite protein on top and enjoy! It takes less than 30 minutes to make and is super nourishing. I love to make this for dinner and enjoy it with a piece of air fryer fish!
What is ghee?
Ghee is clarified butter, so it is a product that is made from cow milk, but the process fully removes the lactose. It tastes like butter and works in the same way as butter so you can use ghee as a substitute in your recipes. It is usually easier for anyone with a lactose allergy to digest. It also has anti-inflammatory properties and a high smoke point which is a plus when you are cooking on a high heat..
For this recipe, you will need:
- 10’’ Pan or Skillet
- Ghee: Ghee adds a delicious buttery taste to the recipe, but if you don’t have ghee then butter or olive oil would work. My favorite brands of ghee are 4th & Heart and Ancient Organics
- Yellow Onion
- Cauliflower
- Garlic
- Mushrooms: I used baby bella mushrooms, but any mushroom would be delicious
- Lemon
- Fresh Parsley
How to Store:
- Store in a sealed airtight container in the refrigerator for up to 3 days and heat up in microwave or on pan before enjoying
Other recipes that use ghee:
One Pan Wild Rice + Ghee Scallops
One Pan Wild Rice Mushroom + Apple Stuffing
Ghee Mushroom + Cauliflower Skillet Recipe
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 2 tbsp ghee
- 1 cup yellow onion (about 1 small onion), diced
- 1/2 cauliflower head, cut into florets (about 2 cups)
- 3 garlic cloves, minced
- 1 8oz baby bella mushrooms (about 11-12 mushrooms), sliced
- 4 tbsp water
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- sprinkle of black pepper
Instructions
- Wash and prep the mushrooms and cauliflower and mince the garlic and parsley. To prepare the mushrooms, remove the stems, wash well and dry with a dish towel. Then slice them.
- In a medium pan (10’’) add ghee and onions. Cook over medium heat until soft, stirring occasionally, until the onions start to brown, about 5-6 minutes.
- Add sliced mushrooms and 2 tbsp water and reduce the heat to low/medium, stirring occasionally. Cook for another 2-3 minutes.
- Add in the cauliflower and another 2 tbsp of water and cover the pan.Let the mushrooms and cauliflower cook for 4-5 minutes. Stir occasionally.
- Add in 1 tbsp lemon juice and ¼ tsp of salt. Continue to cook until the cauliflower starts to brown, about 5-6 minutes.
- Add in the garlic, parsley, and a sprinkle of black pepper. Continue to cook on low heat for 4-6 more minutes.
- Squeeze extra lemon juice (another 1 tablespoon) and salt to taste if needed and ENJOY!
