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 garlic butter mushrooms and cauliflower skillet requires minimal ingredients and is ready in no time. If you are trying to eat low carb, this simple mushroom and cauliflower recipe is the perfect base for your lunches and dinners. Enjoy!
Photo credit: © Eatwell101.com
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
- Salt and pepper, to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the 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, 1 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!
Tips for the cauliflower and mushroom skillet
- 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 they will soak moisture and render a lot of water while cooking.
Photo credit: © Eatwell101.com
Leave a Reply
Peggy
2021-07-25 14:20:18
I made this today for myself and my daughters. It was absolutely delicious and very easy to make. Definitely a keeper.
Janet
2021-07-19 19:44:42
Loved this so easy and so delicious
Jeri
2021-06-29 01:35:09
Absolutely a keeper! Excellent flavors! I did not have little mushrooms so I just used my large brown and cut in 1/4ths....EXCELLENT!
Arlene
2021-05-16 02:45:45
I’ve made this a couple of times now and I like the flavour and texture. However, I live alone so I don’t make four servings as it wouldn’t freeze well. Tonight I made one portion but I added two very lean rashers of bacon and one diced stick of celery to the onion. I then followed the recipe until I came to adding the stock. Since I don’t have tiny amounts of stock hanging around I added in a little white wine and immediately put on a lid so that everything steamed briefly. Half of this then made my dinner this evening and the rest will be lunch tomorrow. A recipe definitely worth keeping.
Roxie
2021-05-14 13:32:09
Second time making this. Made as written and absolutely love it!!
Carol
2021-04-26 15:15:01
I loved it, but best of all, my husband loved it!
Chris
2021-04-20 16:47:24
Looks great. I might add some wine, or replace the vegetable stock with it as a variant.
Mary
2021-04-18 12:56:21
I didn't even use the fresh herbs, and this was still absolutely delicious, loved it!
Cathy den Boer
2021-04-04 10:56:22
Made this for first time as a side for our Easter meal and it was a big hit. Great flavor. Cut up everything ahead and was quick and easy to cook just before serving. My mushrooms were large so I cut them in quarters.
Madelyn
2021-03-31 19:22:23
Absolutely delicious! The fresh herbs are a must in my opinion, and I used mushroom stock for the vegetable stock.
Sue
2021-03-26 19:22:46
Really liked this! Great side! Putting it in to the rotation.
Terri
2021-02-25 18:31:44
Great recipe. I used Marsala wine instead of vegetable stock because I did not have any. It was delicious!!
DEBBIE
2021-02-25 17:08:36
has anyone tried this with frozen cauliflour?
Marlee
2021-02-20 19:23:00
Made exactly as written, with sliced mushrooms. Easy, attractive and delicious.
Lana
2021-02-08 13:47:55
The prep time was significantly longer than 5 minutes, and I even had the cauliflower broken into florets. And I had to use more liquid to get everything cooked to where I thought I thought it should be. I personally should have used more fresh time and garlic. My fiance thought it tasted healthy, and I liked it, too. I would probably make it again, but I would make those adjustments.
M Hartgrove
2021-02-05 16:08:55
I loved it!! I didn’t have vegetable broth so used beef broth and used more than the recipe called for.
Josie
2021-02-03 21:01:10
I loved it my husband loves muchrooms so easy so much flabor
Laurie
2021-02-01 09:11:52
Delicious! I made mine with ghee and really like how the cauliflower still has some crunch. Definitely will make this again.
Gayle J
2021-01-31 18:00:50
Excellent! Very easy to make and so meaty tasting. I used pearl onions and leeks (trying to use up things in the fridge), and cooked everything in my wok skillet. Softened the onions, then dumped the rest of the veggies in and cooked for about 10 minutes. I then added the veggie broth, stirred in and covered the pan with a lid to steam the veggies through. Removed the lid and cooked out the excess liquid. Will definitely serve this again!
Tammy
2021-01-27 20:25:01
Absolutely loved it!
Kim R
2021-01-26 19:33:17
Delicious and easy! I may try cooking the cauliflower BEFORE the mushrooms in order to get a softer cauliflower
Diane M
2021-01-17 14:09:24
I used baby Bella mushrooms and the cauliflower! Turned out great! Served over whole grain thin spaghetti. Really easy and delicious lunch.
Sonya
2021-01-17 13:39:18
Delicious! My husband and I are cutting out carbs as much as possible, will definitely make this recipe again!
April
2021-01-15 09:06:14
Can I sub the veggie stock? I know me, I'll open a box of stock for 2 tablespoons and then end up throwing away the rest of the box.
Kate
2021-01-12 18:40:08
This sounded really good. But I'm confused on what enormous skillet half a head of cauli plus all those mushrooms didn't overflow? The flavors were good, but all that with 2 tbsp stock...maybe I missed where it said split into 3 skillets brown and then combine. Reading previous posts I would have riced cauliflower and used less mushrooms.
Kim S
2021-01-10 18:30:46
This recipe was so easy and DELISIOUS! Very juicy and a really tasty meal in itself!
double t
2021-01-09 09:09:55
Great recipe - but too dry to my taste in the end. I made a quick roux dampen the sauce in the end, and I loved it! :-)
Karin
2021-01-05 13:36:24
I made this using cauliflower rice instead - turned out fantastic. Great recipe - thank you!
Andrea
2021-01-04 19:04:45
DELICIOUS! Always looking for new veggie side dishes and this one was an absolute hit with my family.
Christina
2020-12-31 21:28:25
Just made this - added kielbasa sausage to make it more of the main course, rather than a side dish for dinner. Wonderful flavor - very nice, one skillet dinner.
Franki
2020-12-23 21:09:57
Awesome sauce. I really enjoyed this dish. Thanks
Chris Bailey
2020-12-21 19:25:02
Excellent dish! My family enjoyed it!
Marion
2020-12-21 17:24:07
delicious ! Ihave made it twice
Indra
2020-12-07 21:45:35
My onions burned. I removed the mushrooms, dumped the diced brown onions, added a little more butter and added the mushrooms back in. I added new diced onions in the center of the pan once the mushrooms were nearly browned and then the cauliflower. Very hearty and tasty!
Diana
2020-12-04 19:41:58
Delicious! Will definitely make this again.
Lee
2020-12-03 18:27:49
This recipe is amazing!
Anna
2020-11-27 11:18:00
Delicious! Made it as a side at Thanksgiving dinner and was the dish with the most compliments
Tere
2020-11-25 18:06:31
Delicious and easy!! Used tarragon instead of thyme and came out beautifully.
Tori
2020-11-24 19:50:06
This was delicious! I forgot the salt and pepper but still loved it. I ate it on it's own. I've been a little tired of grains. Excellent recipe!
Mary Boyk
2020-11-19 22:34:59
First time I made it! It was awesome!! I added seasoning salt to taste and it was really good!!
Stephany
2020-11-17 20:11:38
So good!! Sprinkled a little blue cheese on top to serve...yum!
Brenda Maxey
2020-11-11 19:05:59
Absolutely delicious and served over rice!!
Joy Elliott
2020-10-29 08:18:17
Delicious I make about every two weeks.
Jehan
2020-10-28 19:21:19
This was delicious. I added red pepper to mine as well
