Garlic Mushroom Cauliflower Skillet
Garlic Mushroom Cauliflower Skillet 🌿
Simple. Flavorful. Comfort in a pan.
This Garlic Mushroom Cauliflower Skillet is one of those dishes that tastes like it came straight out of a gourmet kitchen — yet it’s made in under 25 minutes!
Tender cauliflower florets and earthy mushrooms are sautéed with garlic, olive oil, and herbs until perfectly caramelized, then finished with a sprinkle of fresh parsley.
It’s the kind of recipe that gets devoured at dinner parties and becomes a weeknight favorite at home. 💚
🥦 Ingredients
- 1 medium head of cauliflower, cut into florets
- 8 oz (about 2 cups) mushrooms, sliced (cremini or baby bella work great)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp dried thyme or Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Squeeze of lemon juice (optional, for brightness)
👩🍳 Instructions
- Steam or blanch the cauliflower:
Cook cauliflower in salted boiling water for 3–4 minutes, until just tender. Drain and set aside. - Sauté the mushrooms:
In a large skillet, heat olive oil over medium heat. Add mushrooms and cook for 5–7 minutes until they release their moisture and start to brown. - Add the garlic and spices:
Stir in garlic, thyme, and red pepper flakes. Cook for 30 seconds until fragrant. - Combine everything:
Add the cauliflower to the pan. Toss gently to coat with the garlicky mushroom mixture. Cook for another 3–4 minutes until everything is golden and flavorful. - Finish & serve:
Season with salt, pepper, and a squeeze of lemon juice. Sprinkle fresh parsley on top and serve warm.
💡 Pro Tips
- Add a handful of baby spinach at the end for extra greens.
- Want a richer version? Drizzle with a little vegan butter or tahini-lemon sauce before serving.
- Perfect as a side dish or a light main course with quinoa or rice!
Savory, garlicky perfection in every bite — and completely plant-based! 💚
