Garlic Mushrooms Cauliflower Skillet
Easy one-pan side dish with garlic, mushrooms & cauliflower—ready in under 30 min.
Ingredients
- 4 Tbsp unsalted butter or ghee
- 1 Tbsp olive oil
- ½ medium onion chopped
- ½ head cauliflower cut into bite-size florets
- 1 lb 500 g mushrooms, cleaned and trimmed
- 2 Tbsp low-sodium vegetable stock
- 1 tsp fresh thyme leaves chopped
- 2 Tbsp fresh parsley chopped
- 4 cloves garlic minced
- ½ tsp salt plus more as needed
- ½ tsp black pepper freshly ground
Instructions
Sauté the Onion
- In a large skillet over medium-high heat, melt the butter and olive oil. Once hot, add the chopped onion and sauté for about 3 minutes until it’s soft and translucent.
Brown the Mushrooms
- Add the mushrooms, spreading them in a single layer. Cook for 4–5 minutes without stirring to allow the mushrooms to brown. Flip and continue cooking until both sides are golden and most moisture has evaporated—this step is crucial to avoid sogginess.
Cook the Cauliflower
- Stir in the cauliflower florets and continue cooking for 8–10 minutes, stirring occasionally, until the cauliflower begins to brown and crisp along the edges.
Add Stock
- Pour in the vegetable stock, which will steam the vegetables slightly and prevent them from drying out. Cook for 2 minutes to reduce the sauce.
Finish with Garlic and Herbs
- Stir in the garlic, thyme, and half the parsley. Cook for about 30 seconds until fragrant. Season with salt and pepper.
Serve
- Sprinkle the remaining parsley over the skillet and serve immediately while warm and flavorful. Enjoy alongside your main dish or as a satisfying vegetarian option.