Description
A flavorful and easy one-pan Garlic Cauliflower Mushroom Skillet recipe that combines tender cauliflower florets, sautéed cremini mushrooms, and aromatic garlic in a savory sauce. Perfect as a healthy side dish or a light main, this recipe features simple ingredients and a quick cooking method for a delicious, comforting meal.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, cut into florets
- 1 pound cremini mushrooms, sliced
- 4 cloves garlic, minced
Liquids and Sauces
- 1/4 cup olive oil
- 1/4 cup vegetable broth (or chicken broth)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon balsamic vinegar
Spices and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Garnish and Extras
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon butter (optional, for extra richness)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the cauliflower: Rinse the cauliflower head under cold water and pat dry. Cut into florets about 1 to 1.5 inches in diameter. Peel and chop the stem into smaller pieces to ensure even cooking.
- Clean and slice mushrooms: Gently wipe the mushrooms clean using a damp paper towel to remove dirt without soaking them. Slice the mushrooms about 1/4 inch thick for even sautéing.
- Minced garlic preparation: Peel and mince the garlic cloves finely to evenly distribute flavor throughout the dish.
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Cook cauliflower: Add cauliflower florets to the skillet and toss to coat them in the garlic-infused oil. Season with salt and freshly ground black pepper. Cook for 8-10 minutes, stirring occasionally, allowing the cauliflower to brown slightly and become tender.
- Add mushrooms: Stir in the sliced mushrooms with the cauliflower. Cook for an additional 5-7 minutes until the mushrooms soften and release their moisture.
- Deglaze and add seasonings: Pour in the vegetable or chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Add soy sauce (or tamari), balsamic vinegar, dried thyme, and optional red pepper flakes; stir well to combine flavors.
- Simmer covered: Reduce heat to low, cover the skillet, and simmer for 5-7 minutes until the cauliflower is tender-crisp and the sauce thickens slightly.
- Add butter (optional): For extra richness, stir in the butter during the last minute of cooking until melted and incorporated.
- Garnish: Sprinkle chopped fresh parsley evenly over the dish for freshness and color.
- Add Parmesan cheese (optional): Before serving, sprinkle grated Parmesan cheese on top for added flavor and creaminess.
- Serve immediately: Enjoy the garlic cauliflower mushroom skillet hot directly from the pan as a nutritious side or light main dish.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Butter and Parmesan cheese are optional but add richness and depth to the dish.
- Red pepper flakes are optional for a mild heat; omit if preferred.
- Using vegetable or chicken broth helps create a flavorful sauce and keeps the vegetables moist.
- Serve with crusty bread or over rice for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
