Garlic Mushrooms Cauliflower Skillet a savory and comforting one-pan dish featuring tender cauliflower florets and sautéed mushrooms in a fragrant garlic butter sauce, perfect as a side or a light meal.
Why You’ll Love This Recipe
I love this recipe because it’s simple yet packed with flavor. The combination of garlic, mushrooms, and cauliflower creates a deliciously earthy and buttery dish that’s both healthy and satisfying. Plus, it only uses one skillet, which means less cleanup — always a win in my kitchen. It works perfectly as a side for dinner or even a light lunch when I want something easy but filling.
Ingredients
1 medium head cauliflower, cut into florets
8 oz (225 g) mushrooms, sliced
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup vegetable broth or water
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by heating olive oil and butter together in a large skillet over medium heat until melted and hot. Then, I add the minced garlic and sauté it for about a minute until it smells fragrant but doesn’t brown. After that, I add the sliced mushrooms and cook them for 5 to 6 minutes, stirring occasionally until they release their moisture and start to brown nicely.
Next, I toss in the cauliflower florets, stirring everything to combine well. I pour in the vegetable broth (or water), cover the skillet, and let the cauliflower steam for about 7 to 8 minutes, stirring every now and then, until the florets are tender but still slightly crisp.
After removing the lid, I season the mixture with thyme, salt, and pepper. I cook it uncovered for another 2 to 3 minutes to let any remaining liquid evaporate. Finally, I taste and adjust the seasoning if needed, then garnish with fresh parsley just before serving.
Servings and timing
This recipe serves 3 to 4 people. The prep time is about 10 minutes, and the cooking takes around 20 minutes, making the total time roughly 30 minutes. It’s great for a quick weeknight dinner or a healthy side dish whenever I want to add some veggies to the meal.
Variations
Sometimes, I like to switch things up by adding a sprinkle of grated Parmesan cheese right at the end for some extra richness. You could also toss in a handful of spinach or kale during the last few minutes of cooking to add more greens. For a little heat, a pinch of red pepper flakes works great. If I want it more filling, adding cooked chickpeas or white beans gives it a nice protein boost.
Storage/reheating
I usually store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over medium heat to keep the cauliflower from getting too soggy, or use a microwave if I’m in a hurry. Adding a splash of vegetable broth during reheating helps maintain moisture and keeps everything tasting fresh.
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FAQs
Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower florets, but I recommend thawing and draining them well first to avoid excess moisture in the skillet.
What type of mushrooms work best for this recipe?
I prefer button or cremini mushrooms for their flavor and texture, but you can use any variety you like, including shiitake or portobello, sliced thinly.
Can I make this recipe vegan?
Absolutely! Just swap the butter for a vegan alternative or extra olive oil, and make sure the broth is vegetable-based.
Is this dish suitable for meal prep?
Yes, it reheats well and can be prepared ahead. Just keep the parsley garnish separate and add fresh before serving.
Can I add protein to make it a complete meal?
Definitely. Adding cooked chicken, tofu, or beans can turn this into a satisfying main course.
Conclusion
I really enjoy making this Garlic Mushrooms Cauliflower Skillet because it’s quick, flavorful, and versatile. It’s a great way to get a nutritious vegetable dish on the table without fuss, and it pairs well with so many meals. Whether as a simple side or a light vegetarian option, it’s become one of my go-to recipes for a wholesome, delicious dish.
📖 Recipe:
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Garlic Mushrooms Cauliflower Skillet
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Diet: Vegetarian
Description
A savory and comforting one-pan dish featuring tender cauliflower florets and sautéed mushrooms in a fragrant garlic butter sauce, perfect as a side or a light meal.
Ingredients
1 medium head cauliflower, cut into florets
8 oz (225 g) mushrooms, sliced
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup vegetable broth or water
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat until melted and hot.
- Add the minced garlic and sauté for about a minute until fragrant, without browning.
- Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release moisture and start to brown.
- Add cauliflower florets, stirring to combine.
- Pour in the vegetable broth or water, cover the skillet, and steam the cauliflower for 7–8 minutes, stirring occasionally, until tender but still slightly crisp.
- Remove the lid, season with thyme, salt, and pepper. Cook uncovered for another 2–3 minutes to evaporate any remaining liquid.
- Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
Notes
Use fresh or thawed and drained frozen cauliflower to avoid excess moisture.
Button or cremini mushrooms work best, but other varieties can be used.
Swap butter with vegan butter or more olive oil for a vegan version.
Add cooked chickpeas or white beans for more protein.
Reheat gently in a skillet with a splash of broth to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
