Made in just a few minutes this Mushroom, Cauliflower Recipe is the perfect side dish to any main course. Loaded with garlicky flavor and a few choice herbs, this vegetable skillet is a tasty way to eat more vegetables!
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Made with minimal ingredients and lots of fresh flavor, this mushroom cauliflower skillet has a garlic butter taste that everyone loves.
Jump to:
Use it on a busy weeknight with any protein, like the Balsamic Marinade For Steak, Grilled Cuban Flank Steak, Keto Lemon Chicken or as part of a larger, holiday meal. It’s easy to make and a tasty addition to any dinner table. Or, if you love cauliflower, try the Roasted Cauliflower With Tahini.
Why You’ll Love This Recipe
Easy to make: Once prepped, the vegetable skillet comes together in about 25 minutes.
Flavorful: There is something so comforting and refreshing about delicious vegetables soaked in garlic butter seasoning.
Versatile: This side dish can be enjoyed simply or dressed up for a more formal occasion. With its versatile flavor is pairs well with any main course.
Ingredients
Additions And Substitutions
Enjoy this mushroom and cauliflower skillet as is, garnished with fresh parsley for a busy weeknight dinner. Or use one of the quick flavor variations below to dress it up a bit.
Additions:
- Lemon burst: Once the vegetables are done, squeeze some fresh lemon juice over top of them for a refreshing punch of flavor. Garnish with a bit of lemon zest to add some color to the table.
- Tangy twist: Add a touch of balsamic vinegar to the dish right before you serve it.
- Fresh herbs: Though parsley is used, other herbs like fresh basil will taste delicious and bring out a new taste.
- Spice: If you love a bit of heat to your vegetables, try adding a pinch of red pepper flakes to the mix. Or if you want to change up the flavor all together, add either this Authentic Homemade Taco Seasoning, or this Homemade Poultry Seasoning.
Substitutions:
- Butter: Butter helps to brown the vegetables faster and infuse a savory flavor. However, ghee can work in its place.
- Stock: Any stock can work for the vegetables. If you have homemade chicken stock or bone broth it will work. Know that it will slightly change the flavor of the dish. I always prefer bone broth and this is my Instant Pot Bone Broth.
How To Make Mushroom, Cauliflower, And Garlic Skillet: Step-By-Step
Step 1: Heat the butter over medium heat and sauté the onion until soft.
Step 2: Add in the mushrooms and cook them until they’re browned on all sides.
Step 3: Stir in the cauliflower and cook until golden before adding in the vegetable stock.
Step 4: Once the stock has reduced, add in the herbs and garlic cooking until fragrant.
Season with salt and pepper before garnishing with more parsley to serve.
Pro Tip
Make sure to get the mushrooms and cauliflower browned on all sides which means only stirring every so often. This is what gives the dish a delicious flavor.
Storage
Once cooled, store the skillet vegetables in an airtight container in the fridge for up to 4 days. To reheat them you can pop them into a skillet and heat over low until warmed through or reheat them in the microwave, taking care to stir in intervals.
Sure! Make sure to use veggie stock and not a bone broth and simply change the butter for a vegan butter instead.
Mushrooms absorb water so don’t rinse them to remove the dirt. Instead, lightly damp cloth to brush away the chunks of dirt before you cook them.
Other Side Dishes To Love
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Mushroom Cauliflower Recipe
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Ingredients
- 4 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ onion chopped
- ½ head cauliflower cut into florets
- 1 lb mushrooms cleaned
- 2 tablespoon low sodium vegetable stock
- 1 t fresh thyme leaves chopped
- 2 tablespoon fresh parsley chopped
- 4 cloves garlic minced
- salt and pepper
Instructions
- Heat the butter and oil in a large skillet over medium-high heat.
- Saute the onion until softened (about 3 minutes).
- Add the mushrooms and cook until they render all of the moisture and have browned on all sides (about 5 minutes)
- Add the cauliflower florets. Cook until golden and crispy on the edges. This takes about 8-10 minutes and must be well browned.
- Pour in the vegetable stock and cook for 2 minutes until the sauce is reduced.
- Add thyme, 1 tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for a minute until fragrant.
- Season with salt and pepper to taste. Sprinkle with the remaining parsley and serve.
Notes
Additions And Substitutions
Enjoy this mushroom and cauliflower skillet as is, garnished with fresh parsley for a busy weeknight dinner. Or use one of the quick flavor variations below to dress it up a bit.Additions:
-
- Lemon burst: Once the vegetables are done, squeeze some fresh lemon juice over top of them for a refreshing punch of flavor. Garnish with a bit of lemon zest to add some color to the table.
-
- Tangy twist: Add a touch of balsamic vinegar to the dish right before you serve it.
-
- Fresh herbs: Though parsley is used, other herbs like fresh basil will taste delicious and bring out a new taste.
-
- Spice: If you love a bit of heat to your vegetables, try adding a pinch of red pepper flakes to the mix.
Substitutions:
-
- Butter: Butter helps to brown the vegetables faster and infuse a savory flavor. However, ghee can work in its place.
-
- Stock: Any stock can work for the vegetables. If you have homemade chicken stock or bone broth it will work. Know that it will slightly change the flavor of the dish. I always prefer bone broth and this is my Keto Bone Broth Recipe.
Anonymous says
Yummy
Liz says
I had some mushrooms I needed to use up so I made this and it was a hit! Great recipe!
Terri says
When do you add the garlic?
Gwen says
Hi Terri! It is added in step 6 with the parsley.
Anonymous says
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