Garlic Cauliflower Mushroom Skillet: A Quick and Delicious Dish
This garlic cauliflower mushroom skillet is a quick, healthy, and delicious dish perfect for any meal. Packed with flavor from sautéed cauliflower, earthy mushrooms, and savory garlic, it’s a low-carb, gluten-free option that pairs wonderfully with any protein or stands alone as a satisfying vegetarian dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2-4
- Category: Side Dish
- Method: Sauté
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 cup of sliced mushrooms (button or cremini work well)
- 3 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter (optional for extra richness)
- Salt and pepper to taste
- 1 tsp dried thyme (or fresh, if available)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Cauliflower: Cut the cauliflower into small florets, making sure they are uniform in size for even cooking.
- Sauté the Mushrooms: Heat olive oil and butter (if using) in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release moisture and become golden brown.
- Cook the Cauliflower: Add the cauliflower florets to the skillet with the mushrooms. Stir occasionally, allowing the cauliflower to slightly brown. Cook for about 10 minutes until tender but still with a slight bite.
- Add Garlic and Seasonings: Add minced garlic, thyme, salt, and pepper to the skillet. Stir well, cooking for another 2-3 minutes until the garlic is fragrant and the cauliflower is tender.
- Garnish and Serve: Remove from heat, garnish with fresh parsley if desired, and serve hot.
Notes
- Customizations: Feel free to add other vegetables like bell peppers or zucchini for added texture and flavor.
- Spice It Up: For a kick, add red pepper flakes or a dash of hot sauce.
- Vegan Option: Use vegan butter or skip the butter entirely for a fully plant-based dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the skillet or microwave.
