Garlic Mushrooms Cauliflower Skillet
I really enjoy making this Garlic Mushrooms Cauliflower Skillet because it’s quick, flavorful, and versatile. It’s a great way to get a nutritious vegetable dish on the table without fuss, and it pairs well with so many meals.
Ingredients
- 1 medium head cauliflower cut into florets
- 8 oz 225 g mushrooms, sliced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup vegetable broth or water
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat until melted and hot.
- Add the minced garlic and sauté for about a minute until fragrant, without browning.
- Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release moisture and start to brown.
- Add cauliflower florets, stirring to combine.
- Pour in the vegetable broth or water, cover the skillet, and steam the cauliflower for 7–8 minutes, stirring occasionally, until tender but still slightly crisp.
- Remove the lid, season with thyme, salt, and pepper. Cook uncovered for another 2–3 minutes to evaporate any remaining liquid.
- Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
Notes
- Use fresh or thawed and drained frozen cauliflower to avoid excess moisture.
- Button or cremini mushrooms work best, but other varieties can be used.
- Swap butter with vegan butter or more olive oil for a vegan version.
- Add cooked chickpeas or white beans for more protein.
- Reheat gently in a skillet with a splash of broth to maintain texture.