Garlic Cauliflower Mushroom Skillet: Quick & Delicious Dish Recipe

I love making this Garlic Cauliflower Mushroom Skillet of tender cauliflower and earthy mushrooms sautéed in fragrant garlic oil, and it’s one of my favorite Healthy Recipes With Cauliflower.

I can’t resist a skillet that surprises you, and this Garlic Cauliflower Mushroom Skillet does just that. I love the way cauliflower and mushrooms mingle, crisping at the edges while staying tender inside, it tastes brighter than it looks and somehow feels more special than a plain side.

It’s become one of my go-to Healthy Dinner Recipes With Cauliflower, yet it also fits right into my collection of Awesome Vegetarian Recipes when I want something bold but simple. Give it a try when you want a quick flavor hit, you might end up making it more than you planned.

Ingredients

• Crunchy, filling, high in fiber and vitamin C, low carb and versatile, not sweet.
• Earthy umami, adds meaty texture, low calorie, some B vitamins and selenium.
• Punchy flavor, allicin gives health perks, adds savory, slightly spicy warmth.
• Heart friendly fat, helps absorb vitamins, adds richness and smooth mouthfeel.
• Makes dish richer and silkier, adds saturated fat, tastes decadent, use sparingly.
• Brightens flavors, brings acidity, cuts richness, a little goes a long way.
• Fresh herb, adds green brightness and vitamins, mild bitterness balances flavors.
• Umami salty finish, adds protein and calcium, use sparingly for best balance.

Ingredient Quantities

• 1 medium head cauliflower, cut into florets (about 4 cups)
• 8 oz cremini or white button mushrooms, sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter (optional but makes it richer)
• 3 large garlic cloves, minced
• 1 small shallot or 1/2 small yellow onion, finely chopped (optional)
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional for a little heat)
• 1 tbsp fresh lemon juice (about half a lemon)
• 2 tbsp fresh parsley, chopped
• 2 tbsp grated Parmesan or Pecorino Romano (optional for topping)

How to Make this

1. Prep everything first: cut the cauliflower into bite sized florets (about 4 cups), slice the mushrooms, mince the garlic, finely chop the shallot or onion if using, chop the parsley and grate the cheese if you want it. Pat the mushrooms dry with a paper towel so they brown better.

2. If you want to speed things up microwave the cauliflower in a covered bowl with a splash of water for 3 minutes, drain well. This is optional but it cuts skillet time.

3. Heat 2 tbsp olive oil and the 1 tbsp butter (optional) in a large skillet over medium high heat until the oil shimmers and the butter melts.

4. Add the cauliflower to the hot pan, season with about 3/4 tsp kosher salt (use the full amount here), and 1/2 tsp black pepper. Let it cook without moving too much so it gets some brown, about 4 to 6 minutes, stirring once or twice.

5. Push the cauliflower to one side of the pan, add the mushrooms in a single layer and let them brown undisturbed for 3 to 4 minutes, then stir and brown the other side. Don’t crowd the pan or they’ll steam instead of caramelize.

6. Stir the cauliflower and mushrooms together, then add the shallot or onion if using and cook until soft about 1 to 2 minutes.

7. Add the minced garlic and 1/4 tsp red pepper flakes if you like a little heat. Cook only 30 to 45 seconds until fragrant, be careful not to burn the garlic.

8. Squeeze in about 1 tbsp fresh lemon juice, toss everything to combine, taste and add more salt if needed.

9. Remove from heat, stir in the chopped parsley and sprinkle 2 tbsp grated Parmesan or Pecorino Romano if using. Serve hot as a side or a light main, maybe with extra lemon wedges on the side.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for browning cauliflower and mushrooms
2. Cutting board
3. Sharp chef’s knife
4. Measuring spoons (for salt, pepper, oil, lemon)
5. Tongs or a sturdy spatula for stirring and turning
6. Microwave-safe bowl or mixing bowl (to precook cauliflower if you like)
7. Colander or fine-mesh strainer to drain the cauliflower
8. Paper towels to pat the mushrooms dry
9. Microplane or box grater for the Parmesan (optional)

FAQ

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

• Cauliflower: swap with broccoli florets, halved Brussels sprouts, or diced sweet potato. Broccoli cooks the same, sprouts take a bit longer, sweet potato needs a little more time or a quick steam first.
• Mushrooms: use shiitake, oyster, or thinly sliced portobello. Shiitake are firmer so cook a minute less, portobello gives meatier texture and you might need to slice thinner so they cook through.
• Extra virgin olive oil / butter: use avocado oil, grapeseed oil, or ghee. Avocado and grapeseed handle higher heat, ghee gives the rich buttery flavor without burning so fast.
• Parmesan: swap with Pecorino Romano, grated Asiago, or nutritional yeast for a dairy free option. Pecorino is saltier so cut back on added salt a touch.

Pro Tips

1) Pat the mushrooms completely dry, dont skip this. If theyre even a little damp theyll steam not brown. Use a hot, wide pan and give them room, let them sit undisturbed a couple minutes to get color before flipping.

2) If youre short on time microwave the cauliflower for 2 to 3 minutes like you said, then spread it out and pat dry — ok sorry, dont use that char — just pat dry again so the skillet can actually caramelize it. Cutting florets even size helps everything finish at the same time.

3) Save the butter and lemon for the finish. Tossing in the butter at the very end (off the heat) makes the dish richer and silkier without burning it. Squeeze the lemon last minute too, it brightens everything and makes you need less extra salt.

4) Taste as you go and dont be afraid to deglaze. After browning, splash a little water, broth or white wine and scrape up the brown bits, then finish cooking. Also, room temp veggies brown better, so if you have time let the cauliflower sit out 10 minutes before cooking.