I created a Garlic Mushrooms Cauliflower Skillet that fits neatly into mushroom vegetable recipes, combining mushrooms and cauliflower in a single-skillet, veggie-packed meal that’s quick and simple for weeknights.

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I never set out to reinvent weeknight dinner but this Garlic Mushrooms Cauliflower Skillet kinda did. Roasted cauliflower gets a punchy turn when paired with meaty mushrooms, and there are little surprises in the texture that keep you guessing.

It reads like comfort food but wants to be virtuous, which is why I toss it into my rotation for Mushroom Vegetable Recipes and often reach for it when I need a Healthy Dinner With Cauliflower that still feels satisfying. Expect bold simple flavors, a few crunchy bits, and that one bite that makes you wanna make it again tomorrow.

Ingredients

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Cauliflower: high in fiber and vitamin C, low carb, gives a gentle nutty crunch.
Mushrooms: meaty umami, adds protein trace nutrients, soaks up pan flavors real good.
Garlic: pungent, boosts savory depth and heart-healthy compounds, not sweet at all.
Lemon juice: brightens, adds subtle acidity that wakes up other flavors, cuts richness.
Olive oil and butter: oil brings healthy fat, butter gives silky richness, theyre a match.
Thyme: earthy herb, tiny leaves pack aroma, pairs with mushrooms like a charm.
Parsley: fresh, slightly peppery, adds color and vitamin K bright finish.
Parmesan: salty umami finish, melts slightly, adds savory snap if you skimped on salt.

Ingredient Quantities

1 medium head cauliflower, about 1.5 lb (roughly 4 cups florets)

8 oz cremini or button mushrooms, sliced

3 garlic cloves, minced

1 small yellow onion or 1 shallot, thinly sliced

2 tablespoons olive oil

1 tablespoon unsalted butter

1/4 cup low sodium vegetable or chicken broth

1 tablespoon fresh lemon juice

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

2 tablespoons chopped fresh parsley

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional)

1/4 cup grated Parmesan cheese (optional)

How to Make this

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1. Trim and cut 1 medium head cauliflower into roughly 4 cups florets, slice 8 oz mushrooms, mince 3 garlic cloves and thinly slice 1 small yellow onion or a shallot.

2. In a large skillet heat 2 tablespoons olive oil and 1 tablespoon butter over medium high heat until shimmering, then add the sliced onion with a pinch of salt and cook until soft and translucent, about 3 to 4 minutes.

3. Add the mushrooms in a single layer, dont overcrowd the pan or theyll steam; let them brown undisturbed 3 to 5 minutes, stir and brown another 2 minutes so you get good color.

4. Season mushrooms and onions with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and the optional 1/4 teaspoon red pepper flakes, then add the minced garlic and 1 teaspoon fresh thyme (or 1/2 tsp dried) and cook 30 to 60 seconds until fragrant but not burnt.

5. Add the cauliflower florets, toss to coat in the oil and butter, let the florets sear a couple minutes to pick up some color.

6. Pour in 1/4 cup low sodium vegetable or chicken broth to deglaze the pan, scrape up browned bits with a spatula, then reduce heat to medium low and cover; steam until cauliflower is tender when pierced with a fork, about 8 to 10 minutes.

7. Remove the lid and turn heat back to medium high for a minute to evaporate excess liquid and re-crisp edges if needed, taste and adjust salt and pepper.

8. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley, then sprinkle 1/4 cup grated Parmesan over everything if using and let it melt for a minute.

9. Serve hot, garnish with extra parsley or more Parmesan if you like; leftovers keep in the fridge for about 3 days and reheats well.

Equipment Needed

1. Large cutting board
2. Chef’s knife (for cauliflower, mushrooms and onion)
3. Large skillet with lid — 10 to 12 inch, nonstick or stainless
4. Heatproof spatula or wooden spoon
5. Tongs for stirring and searing
6. Measuring spoons plus a 1/4 cup measure
7. Fine grater or microplane for Parmesan and lemon zest
8. Colander and a medium bowl to rinse and hold the florets

FAQ

Q: Can I make this dish vegan? A: Yes. Swap the butter for a little extra olive oil or vegan butter and skip the Parmesan or use a vegan grated cheese. Everything else stays the same, same cook times.

Q: How do I keep the mushrooms and cauliflower from getting soggy? A: Cook the mushrooms over medium high heat without crowding the pan so they brown, not steam. Salt near the end because salt draws out water. Give the cauliflower a good sear first, then add the broth only to deglaze and finish cooking so it doesnt get waterlogged.

Q: Can I use frozen cauliflower? A: You can but thaw it fully and pat it dry before cooking, or roast it from frozen in the oven until slightly browned. If you use thawed florets, expect a bit less browning and maybe a shorter sauté time.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium with a splash of broth or oil to revive texture. Microwaving works for convenience but it can make things softer.

Q: Can I add protein or change up the veggies? A: Yes. Stir in cooked chicken, sausage, chickpeas or crispy tofu at the end to warm through. Swap or add veggies like bell pepper, spinach or zucchini, but add them at the right time so nothing overcooks.

Q: My cauliflower is bland, how can I boost flavor? A: Finish with the lemon juice and parsley for brightness, and add Parmesan if you like. A pinch of red pepper flakes or an extra clove of garlic helps too. Taste and adjust salt at the end.

Garlic Mushrooms Cauliflower Skillet Recipe Substitutions and Variations

Cauliflower → Broccoli florets (use about 1.5 lb): cook a bit less though, broccoli softens faster than cauliflower so check early.
Mushrooms (cremini) → Shiitake or baby bella: they give more umami, just trim tough stems and slice thin.
1/4 cup broth → 1/4 cup dry white wine or 1/4 cup water + 1/2 tsp bouillon: both deglaze the pan and add liquid without changing the dish too much.
Parmesan → Nutritional yeast for a vegan nutty “cheesy” finish, or grated Pecorino Romano for a tangier, saltier hit; sprinkle at the end so it melts into the dish.

Pro Tips

1. Dry your mushrooms good and give them space in a wide skillet so they can brown, dont crowd the pan or youll end up steaming them. Salt them after they get some color, not right away, that way they crisp instead of turning into a big puddle.

2. Cut the cauliflower into similar sized florets so everything cooks evenly, or microwave them for 2 minutes or blanch for 3 if youre short on time. That little head start lets you get nicer browning when you add them to the skillet.

3. Get the pan really hot, then add oil and a little butter so you get flavor without burning the butter. Use cast iron or a heavy stainless pan if you have one, it helps with color. When you add the broth, scrape up the brown bits and then uncover at the end to let excess liquid evaporate, otherwise it stays soggy.

4. Finish off with lemon and parsley off the heat so the lemon stays bright, and sprinkle the Parmesan right at the end so it melts but doesnt make everything gummy. For texture add some toasted nuts or crisp breadcrumbs, and reheat leftovers in a skillet over medium high to bring back some bite, not in the microwave unless you dont mind mush.

Garlic Mushrooms Cauliflower Skillet Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

178

kcal

Equipment: 1. Large cutting board
2. Chef’s knife (for cauliflower, mushrooms and onion)
3. Large skillet with lid — 10 to 12 inch, nonstick or stainless
4. Heatproof spatula or wooden spoon
5. Tongs for stirring and searing
6. Measuring spoons plus a 1/4 cup measure
7. Fine grater or microplane for Parmesan and lemon zest
8. Colander and a medium bowl to rinse and hold the florets

Ingredients

1 medium head cauliflower, about 1.5 lb (roughly 4 cups florets)
8 oz cremini or button mushrooms, sliced
3 garlic cloves, minced
1 small yellow onion or 1 shallot, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup low sodium vegetable or chicken broth
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (optional)

Directions

Trim and cut 1 medium head cauliflower into roughly 4 cups florets, slice 8 oz mushrooms, mince 3 garlic cloves and thinly slice 1 small yellow onion or a shallot.
In a large skillet heat 2 tablespoons olive oil and 1 tablespoon butter over medium high heat until shimmering, then add the sliced onion with a pinch of salt and cook until soft and translucent, about 3 to 4 minutes.
Add the mushrooms in a single layer, dont overcrowd the pan or theyll steam; let them brown undisturbed 3 to 5 minutes, stir and brown another 2 minutes so you get good color.
Season mushrooms and onions with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and the optional 1/4 teaspoon red pepper flakes, then add the minced garlic and 1 teaspoon fresh thyme (or 1/2 tsp dried) and cook 30 to 60 seconds until fragrant but not burnt.
Add the cauliflower florets, toss to coat in the oil and butter, let the florets sear a couple minutes to pick up some color.
Pour in 1/4 cup low sodium vegetable or chicken broth to deglaze the pan, scrape up browned bits with a spatula, then reduce heat to medium low and cover; steam until cauliflower is tender when pierced with a fork, about 8 to 10 minutes.
Remove the lid and turn heat back to medium high for a minute to evaporate excess liquid and re-crisp edges if needed, taste and adjust salt and pepper.
Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley, then sprinkle 1/4 cup grated Parmesan over everything if using and let it melt for a minute.
Serve hot, garnish with extra parsley or more Parmesan if you like; leftovers keep in the fridge for about 3 days and reheats well.

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.