Description
This Garlic Cauliflower Mushroom Skillet is a vibrant and flavorful dish that comes together in minutes, making it perfect for busy weeknights. Enjoy the tender cauliflower, earthy mushrooms, and aromatic garlic in one quick and satisfying meal.
Ingredients
Scale
- 1 medium head cauliflower, cut into uniform, bite-sized florets
- 8–10 ounces cremini (baby bella) mushrooms, sliced fairly thick
- 4–6 cloves garlic, minced
- 1/2 medium yellow onion, diced
- 2 tablespoons extra virgin olive oil
- 1/4 cup vegetable broth
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
- 1/2 teaspoon dried oregano or Italian seasoning blend (optional)
- A handful of chopped fresh parsley
Instructions
- Prep Your Veggies: First, get all your ingredients ready. Cut cauliflower into uniform, bite-sized florets. Slice mushrooms fairly thick. Mince your garlic and dice your onion. Having everything prepped makes the cooking process much smoother and faster.
- Heat the Skillet: Place a large, heavy-bottomed skillet (cast iron or non-stick works great) over medium-high heat. Once hot, add your olive oil and swirl to coat the bottom.
- Sauté the Aromatics: Add the diced onion to the hot oil and sauté for about 3-4 minutes, stirring occasionally, until it starts to soften. Then, add the minced garlic and red pepper flakes (if using); cook for just another minute until fragrant. Be careful not to burn the garlic!
- Brown the Cauliflower: Add the cauliflower florets to the skillet. Spread them out as much as possible in a single layer. Let them cook undisturbed for 3-5 minutes to get some nice browning on one side. This caramelization adds incredible flavor! Stir and continue to cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender-crisp.
- Add the Mushrooms: Now, add your sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring periodically, until the mushrooms have released their moisture and started to brown beautifully.
- Season & Finish: Season the vegetables generously with salt, black pepper, and any dried herbs you're using. Pour in the vegetable broth (or the broth with apple cider vinegar/lemon juice alternative). Scrape up any browned bits from the bottom of the pan – that's pure flavor! You can cover the skillet for 2-3 minutes at this point if you prefer the cauliflower to be extra tender.
- Serve Hot: Remove from heat, taste, and adjust seasonings if needed. Garnish with fresh chopped parsley. I love serving this dish immediately while everything is still hot and vibrant.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Don't overcrowd your skillet to ensure proper browning. Use fresh herbs for a brighter flavor, and consider adding protein or cheese for a heartier meal.