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!
Did you make this recipe?Tag @girlswhoeat!