Garlic Cauliflower Mushroom Skillet
A fast, flavorful skillet dish that combines cauliflower, mushrooms, and garlic for a delicious veggie-forward meal.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 tbsp butter Or use 3 tbsp olive oil if dairy-free
- 1 small head cauliflower, cut into florets
- 8 oz mushrooms, sliced Button or cremini work best
- 4 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- Salt & black pepper, to taste
- 1 tbsp lemon juice
- ¼ cup Parmesan cheese, optional Swap nutritional yeast for vegan
- Fresh parsley, for garnish
Instructions
Preparation
- Warm a large skillet over medium heat. Add the olive oil and butter.
- Add the cauliflower florets in a single layer if possible. Cook for 5–6 minutes, stirring occasionally, until pieces show golden-brown spots.
- Add the sliced mushrooms and continue cooking for 4–5 minutes until the mushrooms release their liquid and then re-brown as it evaporates.
- Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and pepper. Cook for 1–2 minutes until the garlic is fragrant—watch it so it doesn't burn.
- Remove from heat, drizzle with lemon juice, toss, and sprinkle with Parmesan if using. Garnish with chopped parsley and serve hot.
Notes
If short on time, buy pre-cut cauliflower florets or use frozen cauliflower (thaw and pat dry). For a different texture, chop mushrooms larger. Stir in a handful of spinach at the end for extra variety.