Ingredients:

• 1 teaspoon unsalted butter
• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1/2 head cauliflower, cut into florets
• 1 pound mushrooms, cleaned
• 2 tablespoons low sodium vegetable stock
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• Sea salt and pepper, to taste

INSTRUCTIONS:

1. Heat the butter and oil in a large pan over medium-high heat. Sauté onion until softened (about 3 min)
2. Add mushrooms and cook for 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible to avoid the side dish becoming soggy at the end.
3. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
4. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
5. Add 1 tablespoon of thyme, 1 tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper, sprinkle with remaining parsley, and serve immediately. Enjoy!