Looking for a healthy, flavorful dinner that comes together in one skillet?
This garlic mushroom cauliflower skillet is packed with savory flavor, nutritious vegetables, and quick enough for any weeknight meal.
Let’s dive in!
Why You’ll Love This Skillet Recipe
There are a lot of things to love about this garlic mushroom cauliflower skillet. Whether you’re trying to eat more plant-based meals, reduce your carb intake, or just want to spend less time doing dishes, this recipe delivers on all fronts.
- Fast and simple: This entire dish is ready in under 30 minutes.
- One-pan cleanup: No sink full of dirty pots and pans—just one skillet.
- Naturally gluten-free and vegan: Fits a variety of diets with no need for substitutions.
- Packed with umami flavor: Garlic and mushrooms make a rich, earthy base.
- Versatile: Serve it as a main or a hearty side dish.
Ingredients You’ll Need
The ingredients in this dish are simple, but each one brings something important to the table. Here’s what you’ll need:
- Cauliflower florets: Cut into bite-sized pieces for even cooking.
- Mushrooms: Cremini, baby bella, or white mushrooms all work well.
- Garlic: Freshly minced for the best flavor.
- Olive oil or butter: Use olive oil for vegan, or butter for extra richness.
- Seasonings: Salt, pepper, and herbs like thyme or parsley.
- Optional additions: Onions, spinach, lemon juice, red pepper flakes, or a splash of broth.
Step-by-Step Cooking Instructions
This garlic mushroom cauliflower skillet is as easy as it gets. Follow these simple steps:
- Heat your skillet: Add olive oil or butter to a large skillet over medium heat.
- Sauté the garlic: Cook for about 30 seconds until fragrant—don’t let it burn.
- Add mushrooms: Toss them in and let them cook undisturbed for a few minutes so they get golden brown, then stir and continue to cook until tender.
- Add cauliflower: Stir in the florets and season with salt and pepper. If the skillet seems dry, add a splash of water or broth.
- Cover and steam: Reduce heat slightly, cover, and let the cauliflower cook until tender-crisp, about 8–10 minutes.
- Finish with herbs and extras: Add in fresh thyme, lemon juice, spinach, or any optional ingredients you love.
- Taste and adjust: Give it a final taste and add more seasoning if needed.
Tips for the Best Garlic Mushroom Cauliflower Skillet
Here are a few tips to help you make the most of this dish:
- Uniform cauliflower pieces help ensure even cooking.
- Don’t crowd the pan—cook in batches if needed to let mushrooms brown properly.
- Use a cast iron skillet for the best sear and flavor.
- Deglaze the pan with broth or wine to lift the flavor-packed bits off the bottom.
- Top with lemon zest or vegan cheese for an extra flavor boost.
Variations and Serving Ideas
This recipe is wonderfully flexible. Make it your own with these variations:
- Add protein: Stir in chickpeas, white beans, or cubed tofu.
- Greens boost: Add spinach, kale, or arugula during the last few minutes of cooking.
- Grain base: Serve over rice, quinoa, or couscous to make it a complete meal.
- Egg on top: For a brunch twist, top with a fried or poached egg.
- Make it spicy: Add crushed red pepper flakes or a dash of smoked paprika.
Storage and Reheating Tips
This dish stores and reheats well, making it a great choice for meal prep.
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium heat to retain the best texture. Add a splash of water or broth if it seems dry.
- Avoid the microwave if possible, as it can make the cauliflower mushy.
- Freeze: While fresh is best, you can freeze leftovers for up to one month. Thaw in the fridge overnight before reheating.
Recipe FAQ’s
Can I use frozen cauliflower?
Yes, but make sure to thaw and pat it dry first to prevent sogginess. Fresh cauliflower has the best texture.
Can I make this ahead of time?
Yes, it stores well in the fridge for up to 4 days. Reheat in a skillet for best texture.
What kind of mushrooms work best?
Cremini or baby bella mushrooms provide great umami flavor, but white button mushrooms are fine too.
Garlic Mushroom Cauliflower Skillet: One-Pan Recipe
Ingredients
- 2 tablespoons olive oil or butter
- 4 cups cauliflower florets bite-sized
- 8 ounces mushrooms sliced – cremini or white
- 4 cloves garlic minced
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon lemon juice optional
- 2 tablespoons chopped parsley for garnish
- ¼ cup vegetable broth or water optional, for steaming
Instructions
- Heat the oil: In a large skillet over medium heat, warm olive oil (or butter).
- Sauté the garlic: Add minced garlic and cook for 30 seconds until fragrant. Stir frequently to prevent burning.
- Add mushrooms: Stir in the sliced mushrooms. Cook undisturbed for 3–4 minutes so they brown, then stir and cook another 3–4 minutes until tender.
- Add cauliflower: Toss in the cauliflower florets. Season with salt, pepper, thyme, and optional red pepper flakes.
- Steam to soften: Add ¼ cup broth or water, cover the skillet with a lid, and let steam for 8–10 minutes until the cauliflower is tender-crisp.
- Uncover and reduce liquid: Remove the lid and cook for another 2–3 minutes if any excess moisture remains.
- Finish the dish: Add lemon juice and chopped parsley. Stir everything well and adjust seasoning to taste.
- Serve warm: Enjoy immediately as a main or side dish.