Description
This Garlic Mushrooms Cauliflower Skillet is a flavorful, easy-to-make vegetarian and gluten-free main course. Sautéed mushrooms, cauliflower florets, and aromatic garlic come together with smoky paprika and thyme, creating a comforting and healthy dish perfect for a quick weeknight meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 small head cauliflower, cut into small florets
Seasonings and Liquids
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup vegetable broth or water
Fats and Garnishes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat aromatics: Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
- Cook mushrooms: Add the sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until they release moisture and begin to brown.
- Add cauliflower and spices: Add the cauliflower florets along with dried thyme, smoked paprika, red pepper flakes if using, salt, and black pepper. Stir well to coat the vegetables evenly with the seasonings.
- Simmer with broth: Pour in the vegetable broth or water, stir, then cover the skillet and cook over medium-low heat for 8–10 minutes, or until the cauliflower is tender but still holds its shape.
- Reduce liquid: Remove the lid and cook for an additional 2 minutes to reduce any excess liquid, stirring occasionally.
- Add cheese: Sprinkle grated Parmesan cheese over the skillet if using, stirring until it melts and combines with the vegetables.
- Garnish and serve: Remove from heat, sprinkle chopped fresh parsley on top, and serve the skillet warm.
Notes
- For a vegan version, omit butter and Parmesan cheese or substitute with plant-based alternatives.
- You can boost the protein by adding cooked chickpeas or white beans.
- This skillet pairs excellently with quinoa, brown rice, or your favorite grain for a more filling meal.
- Adjust red pepper flakes according to your preferred spice level.
- Leftovers store well and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 150
- Sugar: 4g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg
