Mushrooms and Cauliflower with Thyme



Recipe Information

Total Time: 

30 minutes



Tender, flavorful mushrooms and cauliflower make a substantial side dish for Mediterranean main courses. Herby thyme leaf and garlic infuse the dish with flavor. You can opt for veggie stock for a meatless side, or use chicken stock, if you prefer.


  • 2 tablespoons butter
  • 1/2 large onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 8 ounces small mushrooms, trimmed, whole
  • 1/2 small cauliflower, cut into florets
  • 4 cloves garlic, coarsely chopped
  • 1/2 cup chicken or vegetable stock
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt


  1. In a large saute pan, warm the butter and olive oil over medium-high heat, then add the onions and stir. Cook, stirring, for about 4 minutes.
  2. Add the mushrooms and stir until browned, about 5 minutes. Add the cauliflower and stir occasionally until browned, about 4 minutes.
  3. Add the garlic, vegetable stock, thyme and salt and stir. Bring to a boil until the liquid has reduced and thickened, about 4 minutes.

Serving Suggestions

Serve with chicken or beef kebabs, stuffed peppers or pasta.

Nutritional Information

110 calories, 6 g. fat, 10 mg. cholesterol, 240 mg. sodium, 10 g. carbohydrate, 4 g. fiber, 4 g. protein