Ingredients:

  • 600g cauliflower, broken into small bite-sized florets
  • 285g baby bella mushrooms, cleaned and halved
  • 5 cloves fresh garlic, finely minced
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1/4 cup low-sodium vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Break the cauliflower into small florets and halve the baby bella mushrooms.
  2. Place a 12-inch cast iron skillet or heavy stainless steel pan over medium-high heat and add 2 tbsp avocado oil. Heat for 3 minutes until the oil ripples.
  3. Add the mushrooms in a single layer. Cook for 5 minutes undisturbed until they develop a dark, golden crust on the bottom.
  4. Add the cauliflower florets to the pan and stir to coat them in the mushroom-infused oil.
  5. Sprinkle in the 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes.
  6. Pour in the 1/4 cup vegetable broth and immediately cover with a lid. Cook for 4 minutes until the cauliflower is crisp-tender.
  7. Remove the lid and add the 1 tbsp butter and 5 minced garlic cloves.
  8. Sauté for exactly 60 seconds until the garlic is fragrant but not browned.
  9. Remove from heat and toss with the 2 tbsp of fresh parsley. Serve immediately.