I can’t wait to share my Garlic Cauliflower Mushroom Skillet, a quick 20-minute dish of tender cauliflower and earthy mushrooms that might just make healthy recipes with cauliflower a regular on your dinner list.

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I love when a simple skillet surprises me, and this one does just that. Tender cauliflower and earthy mushrooms come together and the smell alone makes me pause, it’s the kind of dish that looks fast but feels fancy.

I toss it in my mental rotation of Healthy Recipes With Cauliflower, and it also sits easy among White Mushroom Recipes, because it’s grounded but never boring. You might think it’s just a side, but something about the mix pulls you back for another bite, and suddenly dinner plans change.

Trust me, you’ll want to see what else this skillet can do.

Ingredients

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Cauliflower adds crunch, lots of fiber and vitamin C, low in carbs.
Mushrooms bring savory umami some protein and B vitamins, earthy and meaty.
Garlic gives a pungent kick, heart healthy benefits, Its not sweet, very aromatic.
Olive oil adds healthy fats, silky mouthfeel, helps absorb fat soluble nutrients, mild.
Lemon juice brightens flavors, adds tangy acidity and freshness, low calorie, lively.
Parmesan adds salty umami, little protein, makes dish richer and more savory.
Parsley and thyme give herb freshness, vitamin K, light aroma and bright finish.
Onion adds natural sweetness when caramelized, extra fiber, depth and balance

Ingredient Quantities

1 medium head cauliflower about 1 lb / 450 g florets

8 oz 225 g cremini or white button mushrooms sliced

2 tbsp extra virgin olive oil

1 tbsp unsalted butter optional

4 garlic cloves minced

1 small yellow onion thinly sliced optional

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes optional

1 tbsp fresh lemon juice

2 tbsp chopped fresh parsley

1 tsp fresh thyme leaves or 1/2 tsp dried thyme optional

2 tbsp grated Parmesan cheese optional

How to Make this

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1. Prep everything first so you wont be scrambling: chop cauliflower into uniform florets about 1 lb, slice 8 oz mushrooms, mince 4 garlic cloves, thinly slice the small yellow onion if using, chop 2 tbsp parsley, measure 1 tsp fresh thyme or 1/2 tsp dried if using, juice 1 tbsp lemon and have 2 tbsp grated Parmesan ready if you want it.

2. Heat a large skillet over medium high heat until hot, then add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter if using, let the butter melt and foam a little.

3. Add the cauliflower florets, sprinkle with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper, toss and let cook undisturbed for 3 to 4 minutes so the bottoms get a nice brown crust, stir then repeat once or twice more for even browning, about 6 to 8 minutes total. Tip: dont overcrowd the pan, work in batches if needed.

4. Push cauliflower to the side of the skillet and add the sliced mushrooms and the onion if using, spread them out so they touch the pan and brown, cook about 4 to 5 minutes until the mushrooms release their liquid and it mostly evaporates.

5. Stir everything together, then add the minced garlic and 1/4 tsp crushed red pepper flakes if you like heat, sauté just 30 to 60 seconds until fragrant but dont let the garlic burn.

6. If the cauliflower is still too firm, cover the skillet for 1 to 2 minutes to steam and soften, then uncover and let any moisture cook off so things stay nicely browned.

7. Remove from heat and stir in 1 tbsp fresh lemon juice, 2 tbsp chopped parsley and the thyme, taste and adjust salt and pepper if needed; add the optional 1 tbsp butter now for extra silkiness.

8. Sprinkle 2 tbsp grated Parmesan over the top if using and give it a quick toss so it melts into the hot veggies, then serve immediately as a side or a light main with crusty bread or over rice.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) with a lid you can cover it with
2. Sharp chef’s knife for florets, mushrooms and garlic
3. Cutting board (one for veg)
4. Tongs and a sturdy spatula for tossing and flipping
5. Measuring spoons (1 tbsp, 1 tsp) and a small measuring cup or kitchen scale
6. Microplane or fine box grater for the Parmesan
7. Small prep bowls to hold chopped garlic, herbs, lemon juice etc
8. Citrus juicer or just a fork and a little bowl to squeeze the lemon into

FAQ

Can I use frozen cauliflower? A: Yes you can. Thaw it, press out as much water as you can and pat dry, then cook a little longer on medium high so it browns instead of steams. Roasting frozen florets in the oven first also works great if you want more texture.

How do I make this vegan? A: Just skip the butter and Parmesan, use extra olive oil and a sprinkle of nutritional yeast or vegan Parmesan for that savory note. Same cook times, nothing else changes.

Why do my mushrooms and cauliflower get soggy? A: Usually from overcrowding the pan or not getting it hot enough. Cook in batches, don’t stir constantly, and give them space to brown. If mushrooms release a lot of liquid, remove them while cauliflower finishes and add back at the end.

How long until the cauliflower is tender? A: About 10 to 12 minutes in a hot skillet for bite size florets, test with a fork. If you like it softer, cover the pan for a couple minutes to steam, but watch so it does not go mushy.

Can I add protein like chicken or tofu? A: Sure. Cook chicken or tofu first until nicely browned and cooked through, set aside, then follow the recipe and toss it back in at the end to warm through. Chickpeas also work for a quick vegetarian boost.

How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium so it crisps up again, microwave is okay but will soften things more. You can freeze it but texture will change and get softer when thawed.

Garlic Cauliflower Mushroom Skillet: Quick & Delicious Dish Recipe Substitutions and Variations

Cauliflower: swap with broccoli florets (use about the same weight) or with 12 oz frozen cauliflower florets if you’re short on time; cook until tender like you’d do for cauliflower.
Mushrooms: use portobello, shiitake or oyster mushrooms instead of cremini, just slice larger ones thinner so they cook evenly.
Olive oil / butter: use avocado or grapeseed oil for higher-heat cooking, or vegan butter if you want dairy free; same amounts work fine.
Parmesan cheese: replace with 2 tbsp nutritional yeast for a cheesy vegan flavor, or use Pecorino Romano for a saltier sharper taste.

Pro Tips

– Get the pan screaming hot before you add anything, and dont crowd it, otherwise everything will steam not brown, so do it in batches if you need to.
– Pat the mushrooms dry with paper towel and slice them roughly the same size, they’ll brown so much better; salt them a little later so they dont weep too much liquid.
– Add garlic at the very end and only cook it a few seconds, burnt garlic tastes bitter and will wreck the whole dish.
– Finish off the pan off the heat with the lemon, herbs and cheese so the flavors stay bright and the cheese just melts, and if things seem a bit dry stir in a tablespoon of the cooking juices or a splash of olive oil for silkiness.

Garlic Cauliflower Mushroom Skillet: Quick & Delicious Dish Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can't wait to share my Garlic Cauliflower Mushroom Skillet, a quick 20-minute dish of tender cauliflower and earthy mushrooms that might just make healthy recipes with cauliflower a regular on your dinner list.

Servings

servings

Calories

156

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch) with a lid you can cover it with
2. Sharp chef’s knife for florets, mushrooms and garlic
3. Cutting board (one for veg)
4. Tongs and a sturdy spatula for tossing and flipping
5. Measuring spoons (1 tbsp, 1 tsp) and a small measuring cup or kitchen scale
6. Microplane or fine box grater for the Parmesan
7. Small prep bowls to hold chopped garlic, herbs, lemon juice etc
8. Citrus juicer or just a fork and a little bowl to squeeze the lemon into

Ingredients

1 medium head cauliflower about 1 lb / 450 g florets
8 oz 225 g cremini or white button mushrooms sliced
2 tbsp extra virgin olive oil
1 tbsp unsalted butter optional
4 garlic cloves minced
1 small yellow onion thinly sliced optional
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes optional
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tsp fresh thyme leaves or 1/2 tsp dried thyme optional
2 tbsp grated Parmesan cheese optional

Directions

Prep everything first so you wont be scrambling: chop cauliflower into uniform florets about 1 lb, slice 8 oz mushrooms, mince 4 garlic cloves, thinly slice the small yellow onion if using, chop 2 tbsp parsley, measure 1 tsp fresh thyme or 1/2 tsp dried if using, juice 1 tbsp lemon and have 2 tbsp grated Parmesan ready if you want it.
Heat a large skillet over medium high heat until hot, then add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter if using, let the butter melt and foam a little.
Add the cauliflower florets, sprinkle with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper, toss and let cook undisturbed for 3 to 4 minutes so the bottoms get a nice brown crust, stir then repeat once or twice more for even browning, about 6 to 8 minutes total. Tip: dont overcrowd the pan, work in batches if needed.
Push cauliflower to the side of the skillet and add the sliced mushrooms and the onion if using, spread them out so they touch the pan and brown, cook about 4 to 5 minutes until the mushrooms release their liquid and it mostly evaporates.
Stir everything together, then add the minced garlic and 1/4 tsp crushed red pepper flakes if you like heat, sauté just 30 to 60 seconds until fragrant but dont let the garlic burn.
If the cauliflower is still too firm, cover the skillet for 1 to 2 minutes to steam and soften, then uncover and let any moisture cook off so things stay nicely browned.
Remove from heat and stir in 1 tbsp fresh lemon juice, 2 tbsp chopped parsley and the thyme, taste and adjust salt and pepper if needed; add the optional 1 tbsp butter now for extra silkiness.
Sprinkle 2 tbsp grated Parmesan over the top if using and give it a quick toss so it melts into the hot veggies, then serve immediately as a side or a light main with crusty bread or over rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.