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
Units
Scale
- 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.