Here’s a savory, low-carb, and super flavorful Garlic Mushrooms Cauliflower Skillet—a quick one-pan side dish (or main!) ready in 20 minutes.
Ingredients (serves 3–4)
- 1 medium head cauliflower, cut into small florets
- 8 oz (225 g) mushrooms, sliced (cremini or button)
- 3 tbsp butter (or olive oil)
- 4 cloves garlic, minced
- Salt & pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp dried thyme or Italian seasoning
- 1–2 tbsp fresh parsley, chopped
- Optional: 1–2 tbsp grated Parmesan for finishing
Instructions
1. Prep and sauté cauliflower:
- Melt 2 tbsp butter in a large skillet over medium heat.
- Add cauliflower florets, season with salt and pepper, and cook for 6–8 minutes, stirring occasionally until they begin to soften and lightly brown.
2. Add mushrooms:
- Add the sliced mushrooms to the skillet along with the remaining 1 tbsp butter.
- Cook 5–6 minutes until mushrooms release their juices and begin to brown.
3. Add garlic and seasonings:
- Stir in the minced garlic, smoked paprika, and thyme.
- Cook 1–2 minutes until fragrant.
4. Finish:
- Sprinkle fresh parsley over the skillet.
- Optional: add Parmesan for extra richness.
5. Serve:
- Serve hot as a side dish or over rice, quinoa, or with grilled chicken/steak for a full meal.
Tips
- Extra browning: Cook mushrooms separately at first for deeper caramelization.
- Kick of heat: Add a pinch of red pepper flakes.
- Make it creamy: Stir in 1/4 cup heavy cream or a spoonful of cream cheese at the end.
Want a creamy garlic mushroom cauliflower, keto version, or a sheet-pan oven version next?
