Garlic Butter Mushrooms Cauliflower Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add stock and reduce: Pour in the vegetable stock and cook for 2 minutes, allowing the sauce to reduce slightly.
- 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
