Poêlée de champignons et de chou-fleur

Ingrédients

• 1/4 cup butter (unsalted)
• 2 tablespoons olive oil
• 1 small onion (sliced)
• 1/2 head cauliflower (cut into small florets)
• 1 pound cremini mushrooms (cut in half, or quartered if too big)
• 1 teaspoon Italian seasoning
• salt and pepper (to taste)
• 1/4 cup vegetable broth
• 3 cloves garlic (minced)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh parsley (chopped)

Préparation

1. 1

   Add the butter and olive oil to a large skillet and heat over medium-low heat. Once the butter has melted add the onion slices and cook for about 5 minutes until the onion start to caramelize a bit.

2. 2

   Add the cauliflower florets, cremini mushrooms, Italian seasoning, salt, pepper and vegetable broth to the skillet and cook for about 10 minutes until the mushrooms and cauliflower browns.

3. 3

   Add the garlic and cook for another 30 seconds until aromatic. Taste for seasoning and adjust with salt and pepper as needed.

4. 4

   Garnish with red pepper flakes and parsley.