Garlicky Mushrooms & Cauliflower With Balsamic Vinaigrette

Garlicky Mushrooms and Cauliflower With Balsamic Vinaigrette

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Connie Veneracion


  • 2 tablespoons butter
  • 1 tablespoon olive oil (not extra virgin)
  • 1/2 teaspoon minced garlic
  • 6 to 8 button mushrooms halved
  • 2 cups cauliflower florets
  • salt to taste
  • pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • toasted chopped pistachio (or you preferred nut), to garnish
  • chopped parsley to garnish


  • Heat the butter and olive oil in a pan.
  • Saute the garlic for about 30 seconds.
  • Add the mushroom halves to the sauteed garlic. Sprinkle lightly with salt and pepper. Cook over medium heat, stirring often, for about a minute.
  • Throw in the cauliflower florets. Sprinkle with a little more salt and pepper. Cook, stirring, for a minute.
  • Pour in a tablespoon or so of water. Not a lot. Just enough to create steam. Cover the pan and let the cauliflower and mushrooms cook in the steam.
  • Scoop out the mushrooms and cauliflower and transfer to a shallow bowl or bowls. 
  • Stir together the balsamic vinegar and extra virgin olive oil. Drizzle over the mushrooms and cauliflower.
  • Garnish the garlicky mushrooms and cauliflower with balsamic vinaigrette with toasted nuts and chopped parsley before serving.