Garlic Butter Mushrooms Cauliflower Skillet Recipe
Introduction
This garlic mushroom and cauliflower skillet is a nourishing and easy side dish that’s ready in under 30 minutes. With simple ingredients and rich flavors, it’s perfect for a quick lunch or a delicious vegetarian main.
Ingredients
- 4 tablespoons unsalted butter (or ghee)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 pound (500 g) mushrooms, cleaned
- 2 tablespoons low sodium vegetable stock
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt and pepper, or to taste
Instructions
- Step 1: Heat the butter and olive oil in a large pan or skillet over medium-high heat. Sauté the chopped onion until softened, about 3 minutes.
- Step 2: Add the mushrooms and cook for 4–5 minutes, turning to brown evenly. Allow the mushrooms to release and evaporate moisture to avoid sogginess, but watch carefully so they don’t burn.
- Step 3: Add the cauliflower florets to the pan. Cook for 8–10 minutes until they develop a golden, crispy edge. Make sure both the mushrooms and cauliflower are well browned.
- Step 4: Pour in the vegetable stock and cook for 2 minutes to reduce the sauce slightly and bring flavors together.
- Step 5: Stir in the thyme, one tablespoon of parsley, and minced garlic. Cook for about 30 seconds until fragrant. Season with salt and pepper to taste, sprinkle with remaining parsley, and serve immediately.
Tips & Variations
- Take your time browning the onions and mushrooms for a richer flavor and better texture.
- For a vegan option, replace butter with extra olive oil or vegan margarine.
- Choose firm, white cauliflower heads with minimal brown spots for best results.
- Cut cauliflower florets into similar sizes to ensure even cooking.
- Clean mushrooms by wiping with a cloth instead of rinsing to avoid excess moisture.
- Try shallots instead of onions for a milder, slightly sweet flavor.
- Prep cauliflower ahead by blanching in boiling salted water for 1 minute, then shock in ice water. Drain well and store in an airtight container until ready to cook.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a few drops of water to loosen the sauce and refresh the textures.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower or mushrooms for this recipe?
While fresh vegetables are best for this dish to get that golden, crispy texture, you can use frozen cauliflower or mushrooms. Make sure to thaw and drain them well before cooking to reduce excess moisture.
What can I serve this skillet with?
This garlic mushroom and cauliflower skillet works well as a side to grilled meats, roasted chicken, or fish. It also pairs nicely with grains like quinoa or rice for a satisfying vegetarian meal.
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Garlic Butter Mushrooms Cauliflower Skillet Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free, Vegetarian, Paleo, Keto
Description
This Garlic Mushrooms Cauliflower Skillet is a super nourishing, low-carb, and vegetarian recipe that’s easy to whip up. Featuring tender cauliflower florets and meaty mushrooms cooked in garlic butter and fresh herbs, it makes a perfect flavorful side dish or a wholesome main. The recipe emphasizes caramelizing the mushrooms and cauliflower for maximum flavor and offers tips for prepping ahead and enhancing cauliflower’s taste.
Ingredients
Ingredients
- 4 tablespoons unsalted butter (or ghee)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 pound (500 g) mushrooms, cleaned
- 2 tablespoons low sodium vegetable stock
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt and pepper, or to taste
Instructions
- Heat the fat and sauté onion: Heat the butter and olive oil in a large pan or skillet over medium-high heat. Once hot, add the chopped onion and sauté until softened and translucent, about 3 minutes.
- Cook and brown mushrooms: Add the cleaned mushrooms to the pan. Cook them for 4-5 minutes, stirring occasionally to brown all sides. Make sure they release as much moisture as possible and caramelize a little to avoid sogginess. Watch carefully to prevent burning.
- Add and cook cauliflower florets: Add the cauliflower florets to the pan with mushrooms. Cook, stirring occasionally, until the cauliflower is golden and crispy on the edges, approximately 8-10 minutes. Ensure the vegetables are well browned for optimal flavor.
- Add vegetable stock and reduce: Pour in the 2 tablespoons of low sodium vegetable stock. Let it cook for 2 minutes to reduce slightly, enhancing the flavors and creating a lightly sauced texture.
- Add herbs, garlic, and season: Stir in the fresh thyme leaves, minced garlic, and one tablespoon of chopped parsley. Cook for about 30 seconds until fragrant. Season generously with salt and pepper to taste. Sprinkle remaining parsley on top, then serve immediately for the best flavor and texture. Enjoy your skillet!
Notes
- Take your time to brown the onions and mushrooms well for enhanced flavor and texture.
- To make it vegan, substitute butter with extra olive oil or plant-based margarine.
- Pick firm, white cauliflower heads with fresh green leaves and minimal brown spots for best quality.
- Cut cauliflower florets uniformly to ensure even cooking.
- Clean mushrooms by wiping with a cloth to avoid excess moisture.
- Consider using shallots instead of onions for a sweeter flavor.
- To prep ahead, blanch cauliflower florets briefly, chill in ice water, dry, and store until ready to use.
- Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: garlic mushrooms cauliflower skillet, garlic butter mushrooms, cauliflower side dish, vegetarian side, low carb recipes, gluten free side dish, paleo dinner, keto vegetable recipe, easy mushroom recipe
