Garlic Butter Mushrooms Cauliflower Skillet – Super nourishing and easy to whip up, this mushroom and cauliflower recipe is insanely addictive! With minimal ingredients and ready in no time, you can serve garlic butter mushrooms and cauliflower skillet by itself as a quick lunch or as a side dish. This mushroom cauliflower recipe is delicious and very easy to make. If you are trying to eat low carb, this simple mushroom and cauliflower recipe is the perfect base for your lunches and dinners. Enjoy!
Ingredients list for the garlic butter mushrooms and cauliflower
- 4 tablespoons unsalted butter (or ghee)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 pound (500 g) mushrooms, cleaned
- 2 tablespoons low sodium vegetable stock
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt and pepper, or to taste
Why you’ll love the cauliflower mushroom recipe
- It’s a wonderful side dish that doubles as a vegetarian main too!
- The mushrooms and cauliflower are cooked in one pan for easy cleanup.
- It’s a great way to introduce your loved ones to new, fresh vegetables.
- The mushrooms are so chunky, it’s like eating meat!!!
Tips for the cauliflower and mushroom skillet recipe
- Take your time to brown the onion and mushrooms, almost to the point of caramelization. This makes a difference in flavor and texture!
- Turn this mushroom and cauliflower recipe to 100% vegan by using olive oil instead of butter/ghee.
- How to choose the best cauliflower: Look for firm, white heads of cauliflower with green leaves and minimal brown spots on the leaves and the head itself.
- Try and cut the cauliflower florets into a uniform size to ensure even cooking with the mushrooms.
- Clean mushrooms by wiping them off with a clean cloth. Avoid using water because it will soak moisture and render a lot of water while cooking.
- Try using shallots instead of onions.
How to prep this cauliflower and mushroom recipe ahead?
To prep ahead of time, cut the cauliflower and blanch in boiling salted water for one minute. Then, transfer to an ice bath to stop the cooking, and finally drain and pat dry. Store the pre-cooked cauliflower florets in an airtight container for until you’re ready to cook. This will save you time when you’re on the stove.
How to make cauliflower taste better?
Well, this recipe is pretty much an answer in itself, right? Cauliflower is pretty bland on its own, so whatever cooking method that includes roasting, sauteeing, or stir-frying will work well because the vegetable will develop a nice golden caramelized crust that greatly enhances the taste. Seasoning is important too!
How long should you keep the cauliflower and mushroom leftovers?
You can keep the mushroom and cauliflower leftovers in an airtight container in your refrigerator for up to 3 days. Reheat in a skillet with a few drops of water to loosen up the sauce.
Directions
1. To make the sautéed cauliflower and mushrooms skillet: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
2. Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more, if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either ;)
3. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
4. Pour in the vegetable stock and cook for 2 minutes to reduce the sauce slightly.
5. Add thyme, one tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper to taste, sprinkle with remaining parsley, and serve the garlic butter, mushrooms, and cauliflower skillet immediately. Enjoy! ❤️
More cauliflower and mushroom recipes you might like
- Grilled General Tso’s Cauliflower Kabobs
- Whole Roasted Cauliflower With Butter Sauce
- 15-Minute Garlic Butter Mushrooms
- Marinated Mushroom Salad
Reviews (90)
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Cassi Clough
2026-01-05 08:52:39
This was really good. I think next time I will cook the cauliflower first as it takes the longest to cook. I ended up having to remove my mushrooms and onions from the pan to stop them from over cooking. My husband isn't a fan of cauliflower and he really enjoyed it. Will definitely make again with a few minor tweaks. Thanks for the recipe.
Margaux
2025-03-11 22:04:35
This was delicious! However, sautéed onion on medium high heat as directed then added the mushrooms, but the high heat while browning the mushrooms caused the onions to burn black and smoke out my kitchen lol. I will add the onion later next time! I also used a premade frozen meal of cauliflower and cooked it as directed according to the package, 30 minutes. Then added it to the mushrooms to brown.
Mary Stucki
2025-01-19 18:32:18
Delicious but time consuming. The cauliflower took twice the amount of time to cook.
TJ
2025-01-13 18:09:00
OUTSTANDING!! Made exactly as instructed.... blew us away! DELISH.
ines
2024-10-18 07:35:07
Made this and added cooked barley and stilton to make it a richer side/meal and absolutely lovely, would 100% make again
