Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.
Looking for a flavorful vegetable side dish that doesn’t take too long to prepare, and tastes great? May I suggest this cauliflower mushroom skillet, which can be on the table in just under 25 minutes? It’s DELICIOUS.
Fresh ingredients abound in this simple vegetable side dish recipe. It is a definite low-carb dish, and it “plays well” with most main dishes, including chicken, beef, pork and fish!
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How To Make This Cauliflower Mushroom Skillet
Heat butter and olive oil in a large skillet (on medium-high heat) until the butter has melted. Add the chopped onions to the skillet, and cook them, stirring occasionally for about 3-4 minutes, until light golden brown and softened.
TIP: If you prefer, you can substitute ghee for the butter. **You can also make this dish vegan (if desired) by using all olive oil, instead of the butter OR ghee.**
Add whole, cleaned mushrooms (with stems trimmed) to the butter and onion mixture in the skillet. Cook the mushrooms for about 4 minutes (still on medium-high heat). Turn the mushrooms occasionally, letting get nice and golden brown in color on all sides.
Add the cauliflower florets (all about the same size) to the skillet, and cook for 9-10 minutes. At the end of the cooking time, the mushrooms should be browned nicely, and the cauliflower should be golden brown. The edges of the cauliflower florets should also be a bit crispy! Bottom line… get those veggies browned on all sides as best you can.
Add The Vegetable Stock
Now it’s time to add the vegetable stock (or chicken stock, if using) to the veggies in the skillet. Keep the heat on medium-high heat after you add the stock to the pan. Let it cook for 2-3 minutes (stirring occasionally), until the liquid has slightly reduced in volume.
The final step is to add HALF (1 Tablespoon) of the chopped fresh parsley, minced garlic cloves, and chopped fresh thyme leaves to the skillet. Stir all the ingredients together, and continue to let cook for about 30 seconds, then remove the pan from the heat. TIP: Don’t let it cook too long or the minced garlic might burn and become bitter (and you do not want that to happen)!
Season To Taste
Season the dish with salt and pepper, to suit your personal taste, and then transfer the hot veggies to a serving dish. Now you’re almost ready to enjoy this yummy veggie side dish!
Time To Serve The Cauliflower Mushroom Skillet
To serve the finished cauliflower mushroom skillet, sprinkle the top of the veggies with the reserved Tablespoon of chopped parsley. Make sure to serve this dish quickly after removing it from the heat, so it stays nice and hot! You should have enough veggies for 4 small servings. YUM.
I truly hope you enjoy this simple, but delicious cauliflower mushroom skillet. The dish has a good amount of flavor, and some yummy, “good for you” veggies! Thank you for stopping by for a visit. Have a wonderful rest of the day.
Looking For More VEGGIE SIDE DISH RECIPES?
You can find all of my vegetable side dishes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes for vegetables, including:
- Loaded Grilled Cauliflower
- Easy Creamed Spinach
- P.F. Chang’s Spicy Green Beans (copycat)
- Skillet Zucchini, Mushrooms and Peppers with Parmesan
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Recipe adapted from: Christina, at: eatwell101.com/garlic-mushrooms-cauliflower-recipe
Cauliflower Mushroom Skillet is an easy to prepare, delicious veggie side dish, enhanced with the flavors of onions, garlic, butter and fresh herbs.
- 1 Tablespoon extra virgin olive oil
- 4 Tablespoons unsalted butter (substitute ghee, if desired)
- ½ medium yellow onion , chopped
- 1 pound button mushrooms , cleaned, stems trimmed off
- ½ head cauliflower , cut into uniform-sized florets
- 3 Tablespoons vegetable or chicken stock (low sodium)
- 2 Tablespoons fresh parsley , chopped
- 1 teaspoon fresh thyme leaves , chopped
- 4 cloves garlic , minced
- salt and pepper, to taste
Heat butter and olive oil in a large skillet (medium-high heat) until butter melts. Add onions; cook, stirring occasionally for 3-4 minutes, until onions are golden brown and softened.
Add mushrooms. Cook 3-4 minutes (on medium-high). Turn mushrooms occasionally, to brown on all sides. Add cauliflower; cook 9-10 minutes, stirring occasionally. When done, mushrooms are well-browned. Cauliflower should be lightly browned/crispy on the edges.
Add vegetable (or chicken) stock. Cook on medium-high for 2-3 minutes (stirring occasionally), until liquid has slightly reduced in volume.
Add 1 Tablespoon parsley (reserving 1 T. for garnish), minced garlic, and thyme. Stir ingredients together; continue to cook for about 30 seconds, then remove skillet from heat. TIP: Don't cook too long or garlic might burn (and become bitter). Season with salt and pepper (to taste). Transfer veggies to serving dish; garnish veggies with reserved Tablespoon of parsley. Serve immediately. Enjoy!
Note: Salt and pepper were not included in the caloric calculation, because they are used to "season to taste". The amount may vary from person to person.
Here’s one more to pin on your Pinterest boards!