This Cauliflower Mushroom Recipe With Garlic Butter And Fresh Herbs is a quick and flavorful side dish. The vegetables cook until golden and tender, then are tossed with garlic, butter, and thyme for a simple dish that goes with almost any meal.
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This recipe comes together in one skillet with just a few ingredients, making it ideal for busy nights or simple side dishes. The garlic butter adds richness while the herbs keep it fresh and light.
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Serve it on a busy weeknight with any protein, like the Balsamic Marinade for Steak, Grilled Cuban Flank Steak, or Tuscan Lemon Chicken, or include it as part of a larger holiday meal. If you love cauliflower, try my Roasted Cauliflower with Tahini Sauce for another simple and flavorful side.
What Makes This Cauliflower Mushroom Recipe Work
The combination of sautéed mushrooms and golden cauliflower gives this dish depth and texture. Cooking everything in garlic butter brings out a rich flavor, while fresh herbs keep it bright and fresh.
Ingredients
Ingredient Notes:
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.
Butter: I use unsalted butter in this recipe and adjust for salt after I make this dish.
See the recipe for quantities.
How To Make Cauliflower Mushroom Recipe: 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 For Perfectly Cooked Vegetables
Cut the cauliflower into evenly sized florets so they cook at the same rate. Use a large skillet for perfect browning, and don't stir too often. This will give you golden and delicious vegetables.
Variations
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.
- Lemon: Once the vegetables are done, squeeze some fresh lemon juice over top of them for a punch of flavor. Garnish with a bit of lemon zest for color and flavor.
- Balsamic Vinegar: Add a touch of balsamic vinegar to the dish right before you serve it.
- Fresh herbs: Though parsley is used, other herbs like fresh rosemary will taste delicious and bring out a different flavor.
- 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.
- Butter: Butter helps to brown the vegetables faster and infuse a savory flavor. However, ghee can work in its place.
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.
Yes, but fresh gives the best texture and browning. If using frozen, thaw and pat dry before cooking to avoid excess moisture.
Other Side Dishes
Let me know your thoughts on this Cauliflower Mushroom Recipe by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Cauliflower Mushroom Recipe with Garlic Butter and Fresh Herbs
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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
Use a large skillet so the vegetables can sear instead of steam.
Stir only occasionally to let the edges caramelize and develop flavor.
Store leftovers in an airtight container in the refrigerator for up to four days.Reheat gently in a skillet over medium heat until warmed through.
For a dairy-free option, substitute olive oil or plant-based butter.
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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