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Easy Garlic Mushrooms Cauliflower Skillet Recipe

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This Garlic Mushrooms Cauliflower Skillet is a buttery, garlicky, one-pan vegetable dish bursting with flavour. Cauliflower florets and mushrooms are pan-seared until golden, tossed in garlic butter and herbs, and finished with a squeeze of lemon for brightness. It’s quick, cozy, and perfect as a side or vegetarian main, ready in just 25 minutes!

Ingredients

Scale

  • 1 medium head cauliflower, cut into small florets

  • 250 g / 8 oz mushrooms (button, cremini, or Swiss brown), thickly sliced

  • 3 tbsp butter, divided

  • 1 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 small shallot (or ½ small onion), finely chopped (optional)

  • ¼ tsp red pepper flakes (optional, for a little heat)

  • Salt and pepper, to taste

  • 1 tbsp fresh parsley or thyme, chopped

  • 1–2 tsp lemon juice, to finish

Instructions

  1. Prep the vegetables: Cut cauliflower into bite-size florets. Slice mushrooms thickly and pat them dry with paper towels.

  2. Start aromatics: Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add shallot and cook 1–2 minutes until soft. Add garlic and red pepper flakes, cooking just 30 seconds until fragrant.

  3. Brown cauliflower: Add cauliflower florets in a single layer. Let them sear without stirring for 3–4 minutes to develop golden edges, then stir and cook another 3 minutes.

  4. Cook mushrooms: Add mushrooms and another tablespoon of butter. Stir occasionally for 5–6 minutes until mushrooms release their moisture and turn golden brown.

  5. Season and finish: Season well with salt and pepper. Add the remaining tablespoon of butter and toss until everything is coated and glossy.

  6. Add herbs and lemon: Remove from heat, stir through parsley, and add a quick squeeze of lemon juice. Serve hot straight from the skillet.

Notes

  • Mushroom type: Any variety works, button and cremini give the best texture.

  • Don’t crowd the pan: Overcrowding makes the veggies steam instead of brown. Use a big skillet!

  • Vegan option: Swap butter for vegan butter or olive oil.

  • Make it a meal: Add cooked chicken, shrimp, or toss with pasta.

  • Storage: Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet or microwave.

Nutrition

Find it online: https://www.wellnesswarrior.org/garlic-mushrooms-cauliflower-skillet/