Short Description
Garlic mushrooms cauliflower skillet is a quick, flavorful, and healthy one-pan dish featuring sautéed mushrooms and tender cauliflower cooked in a rich garlic butter sauce. This easy, low-carb, and gluten-free recipe makes the perfect side dish or light meal.
Why You’ll Love This Recipe
- One-pan dish – Minimal cleanup with simple ingredients.
- Rich and flavorful – Garlic butter enhances the mushrooms and cauliflower beautifully.
- Quick and easy – Ready in under 20 minutes.
- Healthy and low-carb – Packed with fiber, vitamins, and antioxidants.
- Versatile – Works as a side dish or main meal with added protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cauliflower (cut into small florets)
- Mushrooms (sliced, white or cremini)
- Butter or olive oil
- Garlic (minced)
- Onion (chopped, optional)
- Red pepper flakes (optional for heat)
- Italian seasoning
- Salt and pepper
- Lemon juice (for freshness)
- Fresh parsley (for garnish)
- Grated Parmesan (optional)
Directions
- Prepare the skillet – Heat butter or olive oil in a large skillet over medium heat.
- Cook the mushrooms – Add sliced mushrooms and sauté for 5 minutes until browned and tender. Remove and set aside.
- Sauté the cauliflower – In the same skillet, add cauliflower, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
- Combine and finish – Return mushrooms to the skillet, stir well, and cook for another 2 minutes. Add lemon juice and fresh parsley.
- Serve and enjoy – Garnish with Parmesan (if using) and serve warm.
Servings and Timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
Variations
- Spicy version – Add extra red pepper flakes or a splash of hot sauce.
- Creamy twist – Stir in a splash of heavy cream or coconut milk.
- Protein boost – Add grilled chicken, shrimp, or tofu.
- Extra crunch – Toss in toasted almonds or walnuts.
- Herb-infused – Mix in fresh thyme or rosemary for extra flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as cauliflower may become mushy.
- Reheating: Warm in a skillet over medium heat for 2-3 minutes or microwave for 30 seconds.
FAQs
Can I use frozen cauliflower?
Yes, but thaw and pat dry before cooking to prevent excess moisture.
What type of mushrooms work best?
Cremini, white button, or shiitake mushrooms are great choices.
Can I roast the cauliflower instead?
Yes! Roast at 400°F for 20 minutes, then sauté with mushrooms.
How do I make this vegan?
Use olive oil instead of butter and skip the Parmesan.
What can I serve with this dish?
It pairs well with grilled meats, fish, or a fresh salad.
Can I add other vegetables?
Absolutely! Bell peppers, spinach, or asparagus work well.
How do I prevent cauliflower from getting too soft?
Cook over medium heat and avoid over-stirring.
Is this dish keto-friendly?
Yes! It’s naturally low in carbs and high in fiber.
Can I use ghee instead of butter?
Yes! Ghee adds a rich, buttery flavor.
How do I add more umami flavor?
Try adding a splash of soy sauce or balsamic vinegar.
Conclusion
Garlic mushrooms cauliflower skillet is a simple, delicious, and healthy dish that’s perfect as a side or main meal. With its rich garlic butter flavor and tender, perfectly sautéed veggies, this one-pan dish is sure to be a favorite. Try it today for a quick and satisfying meal!
Print
Garlic Mushrooms Cauliflower Skillet
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Low-Carb
- Method: Sautéing
- Cuisine: Keto, Healthy
Description
This Garlic Mushrooms Cauliflower Skillet is a quick, healthy, and flavorful side dish featuring tender cauliflower and sautéed mushrooms infused with garlic and herbs. Perfect for a low-carb, keto-friendly meal or as a delicious side to grilled meats or fish!
Ingredients
- 1 medium head cauliflower, cut into small florets (or 4 cups cauliflower rice)
- 8 oz (225g) mushrooms, sliced (cremini or button)
- 2 tbsp olive oil
- 2 tbsp unsalted butter (or ghee for dairy-free option)
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional, for brightness)
Instructions
Step 1: Sauté the Mushrooms
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until golden brown. Remove from the skillet and set aside.
Step 2: Cook the Cauliflower
- In the same skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium heat.
- Add cauliflower florets, season with salt, black pepper, smoked paprika, and Italian seasoning.
- Cook for 8-10 minutes, stirring occasionally, until cauliflower is tender but slightly crispy.
Step 3: Add Garlic & Mushrooms
- Stir in garlic and cook for 30 seconds, until fragrant.
- Return the mushrooms to the skillet and toss everything together.
- Add Parmesan cheese (if using) and lemon juice, stirring to combine.
Step 4: Serve & Enjoy
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
- Make It Spicy: Add ¼ tsp red pepper flakes for heat.
- Extra Protein: Stir in cooked chicken, shrimp, or bacon.
- Vegan Option: Replace butter with extra olive oil and skip Parmesan.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat in a skillet over medium heat.