Description
This Garlic Mushrooms Cauliflower Skillet is a quick and flavorful one-pan side dish made with golden cauliflower florets, tender sautéed mushrooms, fresh garlic, and rich butter sauce. Ready in just 30 minutes, this easy vegetarian, low-carb recipe is perfect for busy weeknight dinners, meal prep, or a delicious vegetable side dish.
Ingredients
4 tablespoons unsalted butter (or ghee)
1 tablespoon olive oil
½ onion, chopped
½ head cauliflower, cut into bite-sized florets
1 pound (500 g) mushrooms, cleaned and halved if large
2 tablespoons low-sodium vegetable stock
1 teaspoon fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped, divided
4 garlic cloves, minced
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
Instructions
1. Sauté the onion: Heat butter and olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 3 minutes until softened and fragrant.
2. Brown the mushrooms: Add the mushrooms and sauté for 4–5 minutes, stirring occasionally. Allow them to release their moisture and develop a golden-brown color. Cook a little longer if needed to evaporate excess liquid.
3. Cook the cauliflower: Add the cauliflower florets and stir to coat them in the garlic butter mixture. Cook for 8–10 minutes, stirring occasionally, until golden brown around the edges and tender-crisp.
4. Add vegetable stock: Pour in the vegetable stock and cook for approximately 2 minutes, allowing the liquid to reduce slightly and coat the vegetables.
5. Add garlic and herbs: Stir in the minced garlic, thyme, and 1 tablespoon of chopped parsley. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
6. Season and serve: Season with salt and black pepper to taste. Sprinkle with the remaining parsley and serve immediately while warm. Enjoy!
Notes
Use fresh cauliflower: Fresh cauliflower develops better golden edges and a firmer texture than frozen cauliflower.
Avoid overcrowding: Use a large skillet to help the mushrooms brown instead of steam.
Dry the mushrooms: Pat mushrooms dry before cooking to prevent excess moisture.
Dairy-free option: Replace butter with olive oil or plant-based butter.
Extra flavor: Add Parmesan cheese, red pepper flakes, or a squeeze of fresh lemon juice.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Warm in a skillet over medium heat with a little olive oil or butter.
Serving suggestion: Pair with grilled chicken, salmon, steak, or roasted tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, One-Pan
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 195 kcal
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg