Save A flavorful, healthy skillet dish featuring tender cauliflower and earthy mushrooms sautéed with aromatic garlic and fresh herbs. Perfect as a light main or hearty side.
I first made this garlic cauliflower mushroom skillet for my family on a busy weeknight, and it quickly became our go-to dish whenever we wanted something tasty and wholesome without spending hours in the kitchen.
Ingredients
- Cauliflower: 1 medium head, cut into florets (about 700 g)
- Mushrooms: 250 g (9 oz) cremini or white, sliced
- Yellow onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Fresh parsley: 2 tablespoons, chopped
- Olive oil: 3 tablespoons
- Dried thyme: 1 teaspoon (or 1 tablespoon fresh)
- Crushed red pepper flakes: 1/2 teaspoon (optional)
- Salt and black pepper: to taste
- Grated Parmesan cheese: 2 tablespoons (optional, omit for vegan)
- Lemon wedges: for serving
Instructions
- Heat oil:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Cook onion:
- Add onion and sauté for 2 to 3 minutes until softened.
- Add garlic:
- Add garlic and cook for 30 seconds, stirring constantly until fragrant.
- Sauté cauliflower:
- Stir in cauliflower florets and sauté for 5 minutes, allowing them to begin browning.
- Add mushrooms and season:
- Add sliced mushrooms and remaining 1 tablespoon olive oil. Season with thyme, salt, black pepper, and crushed red pepper flakes if using.
- Cook until tender:
- Cook, stirring occasionally, for 10 to 12 minutes until vegetables are tender and slightly caramelized.
- Add parsley and taste:
- Stir in chopped parsley and adjust seasoning to taste.
- Serve:
- Sprinkle with Parmesan cheese if desired and serve with lemon wedges.
Save My kids love sprinkling extra fresh parsley on top and squeezing lemon wedges over their portions. Sharing it together at the table makes me appreciate simple meals that everyone enjoys.
Required Tools
Large skillet, chef's knife, cutting board, wooden spoon or spatula for easy preparation and serving.
Nutritional Information
Per serving: 130 calories, 8 g total fat, 13 g carbohydrates, and 4 g protein.
Serving Suggestions
Enjoy as a side with grilled chicken or make it a main dish with crusty bread, or keep it vegan with plant-based cheese.
Save This skillet is delicious fresh or reheated, and always tastes even better with a squeeze of lemon before serving.
Recipe FAQ
- → Can I use frozen cauliflower?
Yes, frozen cauliflower florets work well. Simply thaw and pat dry before sautéing to avoid excess moisture.
- → How do I make it vegan?
Omit Parmesan cheese or replace with a plant-based alternative. The dish remains flavorful and satisfying.
- → What mushrooms are best to use?
Cremini and white mushrooms both work great. Try mixing varieties for deeper flavor and texture.
- → Can I prepare this ahead?
Yes, you can sauté the vegetables and store them in the refrigerator. Reheat gently before serving.
- → Is this suitable for low carb diets?
Definitely. Cauliflower and mushrooms are both low in carbohydrates, making this dish a healthy, filling option.
- → How can I prevent my vegetables from getting soggy?
Sauté on medium-high heat and avoid overcrowding the pan so the cauliflower and mushrooms caramelize nicely.