Garlic Mushrooms Cauliflower Skillet

March 3, 2025

This garlic mushroom and cauliflower recipe is super nourishing and easy to whip up!

Garlic Butter Mushrooms Cauliflower Skillet – Super nourishing and easy to whip up, this mushroom and cauliflower recipe is insanely addictive! With minimal ingredients and ready in no time, you can serve garlic butter mushrooms and cauliflower skillet by itself as a quick lunch, or as a side dish. This garlic butter mushrooms and cauliflower skillet requires minimal ingredients and is ready in no time. If you are trying to eat low carb, this simple mushroom and cauliflower recipe is the perfect base for your lunches and dinners. Enjoy!

Ingredients list for the garlic butter mushrooms and cauliflower

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

Why you’ll love the cauliflower mushroom recipe

It’s a wonderful side dish that doubles as a vegetarian main too!
The mushrooms and cauliflower are cooked in one pan for easy cleanup.
It’s a great way to introduce your loved ones to new, fresh vegetables.
The mushrooms are so chunky, it’s like eating meat!!!

Directions

1. To make the sauteed cauliflower and mushrooms skillet: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).

2. Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more, if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either 😉

3. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.

4. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.

5. Add thyme, one tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper to taste, sprinkle with remaining parsley, and serve the garlic butter, mushrooms, and cauliflower skillet immediately. Enjoy! ❤️

Tips for the cauliflower and mushroom skillet recipe

Take your time to brown the onion and mushrooms, almost to the point of caramelization. This makes a difference in flavor and texture!
Turn this mushroom and cauliflower recipe to 100% vegan by using olive oil instead of butter/ghee.
How to choose the best cauliflower: Look for firm, white, heads of cauliflower with green leaves and minimal brown spots on the leaves and the head itself.
Try and cut the cauliflower florets into a uniform size to ensure even cooking with the mushrooms.
Clean mushrooms by wiping them off with a clean cloth. Avoid using water because it will soak moisture and render a lot of water while cooking.
Try using shallot instead of onion.

How to prep this cauliflower and mushroom recipe ahead?

To prep ahead of time, cut the cauliflower and blanch in boiling salted water for one minute. Then, transfer to an ice bath to stop the cooking, and finally drain and pat dry. Store the pre-cooked cauliflower florets in an airtight container for until you’re ready to cook. This will save you time when you’re on the stove.

How to make cauliflower taste better?

Well, this recipe is pretty much an answer in itself, right? Cauliflower is pretty bland on its own, so whatever cooking method that includes roasting, sauteeing, or stir-frying will work well because the vegetable will develop a nice golden caramelized crust that greatly enhances the taste. Seasoning is important too!

How long should you keep the cauliflower and mushroom leftovers?

You can keep the mushroom and cauliflower leftovers in an airtight container in your refrigerator for up to 3 days. Reheat in a skillet with a few drops of water to loosen up the sauce.