Garlic Mushroom Cauliflower Skillet: One-Pan Recipe
This Garlic Mushroom Cauliflower Skillet is a quick, one-pan meal perfect for busy nights. Tender cauliflower and savory mushrooms are sautéed with garlic and herbs for a deeply flavorful dish that’s vegan, gluten-free, and low in calories.Simple to make and easy to customize, it’s ideal as a standalone dinner or a hearty side. Ready in under 30 minutes and great for meal prep!
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.