Garlic Butter Mushrooms Cauliflower Skillet Recipe

Introduction

This Garlic Mushrooms Cauliflower Skillet is a flavorful, hearty dish perfect as a side or a vegetarian main. With a rich garlic butter sauce and tender, caramelized vegetables, it’s a comforting way to enjoy fresh produce all year round.

Ingredients

• 4 tablespoons unsalted butter (or ghee)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 head cauliflower, cut into florets
• 1 pound (500 g) mushrooms, cleaned
• 2 tablespoons low sodium vegetable stock
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon salt and pepper, or to taste

Instructions

1. Step 1: Heat the butter and olive oil in a large pan or skillet over medium-high heat. Add the chopped onion and sauté until softened, about 3 minutes.
2. Step 2: Add the mushrooms and cook for 4-5 minutes on all sides, allowing them to release moisture and brown. Keep an eye to avoid burning; brown them well to prevent sogginess.
3. Step 3: Stir in the cauliflower florets and cook until they develop a golden, crispy edge, approximately 8-10 minutes. Ensure vegetables are nicely browned for optimal flavor.
4. Step 4: Pour in the vegetable stock and let it cook for 2 minutes to slightly reduce and concentrate the sauce.
5. Step 5: Add garlic, thyme, and one tablespoon of parsley, cooking for about 30 seconds until fragrant. Season generously with salt and pepper, sprinkle the remaining parsley on top, and serve immediately. Enjoy!

Tips & Variations

• Take your time browning onions and mushrooms to develop a deeper, richer flavor.
• For a vegan version, substitute butter with olive oil or vegan margarine.
• Use shallots instead of onions for a sweeter, milder taste.
• Choose firm, white cauliflower heads with minimal brown spots and trim florets uniformly for even cooking.
• Clean mushrooms by wiping with a cloth rather than rinsing to prevent excess water in the dish.
• Pre-blanch cauliflower florets in boiling salted water for one minute, then shock in an ice bath and dry to save cooking time later.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a few drops of water to loosen the sauce and restore moisture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, but thaw and drain the frozen cauliflower well before cooking to avoid excess moisture that can make the dish soggy.

What can I use if I don’t have vegetable stock?

You can substitute with chicken stock or even a splash of white wine for added flavor. Water with a pinch of seasoning can work in a pinch.

Garlic Butter Mushrooms Cauliflower Skillet Recipe

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★★★★★

4.6 from 124 reviews

This Garlic Mushrooms Cauliflower Skillet is a flavorful and nourishing vegetarian dish that combines tender cauliflower florets and juicy mushrooms sautéed in garlic butter with fresh herbs. It’s an easy one-pan side or main course with rich caramelized flavors, perfect for those seeking a healthy, gluten-free, and low-carb meal that’s quick to prepare and delicious.

• Author: Kai
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables:

• 1/2 head cauliflower, cut into florets
• 1 pound (500 g) mushrooms, cleaned
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped

Cooking fats and seasonings:

• 4 tablespoons unsalted butter (or ghee)
• 1 tablespoon olive oil
• 1/2 teaspoon salt and pepper, or to taste
• 2 tablespoons low sodium vegetable stock

Instructions

1. Heat fats and sauté onion: In a large pan or skillet, heat the butter and olive oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes until softened and translucent.
2. Cook mushrooms: Add the mushrooms to the pan. Cook for 4-5 minutes, turning occasionally, until the mushrooms have released most of their moisture and are nicely browned on all sides. Take care not to burn them.
3. Add cauliflower and brown: Add the cauliflower florets to the pan and continue cooking for 8-10 minutes until they develop a golden, crispy edge. The vegetables should be well browned for maximum flavor.
4. Add stock and reduce: Pour in the vegetable stock and cook for 2 minutes, allowing the sauce to reduce slightly.
5. Add herbs, garlic, and season: Stir in the thyme, minced garlic, and one tablespoon of parsley. Cook for 30 seconds until fragrant. Season with salt and pepper to taste, sprinkle with remaining parsley, and serve immediately for best flavor and texture.

Notes

• Use olive oil instead of butter/ghee to make this dish 100% vegan.
• Clean mushrooms by wiping with a cloth rather than washing to prevent excess moisture.
• Cut cauliflower florets uniformly to ensure even cooking.
• For a softer cauliflower, blanch florets in boiling salted water for 1 minute, then shock in ice water and pat dry before cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a little water.
• This dish pairs well with rice, baked chicken thighs, or as a hearty vegetarian main.
• Consider adding seasonings like rosemary, turmeric, or black pepper for variation.
• For easier cleanup, this is a one-pan skillet recipe.

Keywords: garlic mushrooms, cauliflower skillet, sautéed vegetables, vegetarian side dish, gluten free, low carb, vegetarian main, easy vegetable recipe, mushroom cauliflower recipe, quick skillet recipe